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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 4 (449 votes)

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.



READER'S COMMENT:
"VERY tasty and easy to make! I used frozen chopped spinach, thawed and drained/squeezed well, and I added a pinch of nutmeg. Also, when they were done, a pinch of shredded parm on top and browned them under the broiler. "

57 Reviews for Parmesan Spinach Cakes

02/19/2012

This is a great recipe as-is, but we love it with some feta sprinkled on top in place of the extra parm! It complements the spinach very well.

Comments
06/23/2011
Spinach Cakes using Cottage Cheese

I tried out this recipe today. My one change was to add 1/8 tsp nutmeg and used low-fat cottage cheese. The spinach cakes turned out very good though a little bland with the cottage cheese. I will make these again in the future but will be sure to use ricotta cheese. Also, the nutmeg was very light in taste and I will probably try 1/4 tsp instead. Also, to add more flavor, increase the garlic to at least 2 cloves. I may add a small shallot also as I like garlic and shallots with wilted spinach.

Good side dish with meat or fish
Comments
04/05/2011
Love these!

I always have frozen spinach on hand, so I took 10 ounces of that and drained it very well, chopped it finely, then proceeded with the recipe. It seemed a little light on flavor so I used double the garlic and Parmesan Reggiano for a more robust flavor. Delicious!

Easy
Comments
02/14/2011
Delicious!

I made the recipe with chopped, drained, frozen spinach and added a pinch of nutmeg and it was delicious! I have gotten great reviews from friends! Leftovers are a great breakfast food!

Comments
01/19/2011
A little alteration...

I'm using a very limited kitchen to make this so the recipe was different but still DELICIOUS!

I used grated organic sharp cheddar for the parm, and almond milk for the ricotta. I had no garlic so I used seasoning salt, sea salt & chives. I let them bake for 20 minutes, and didn't have a muffin pan so I used a regular brownie pan and just shaped them with my hands (which was messy and difficult, but worked).

I used a fork to test the consistency after 20 minutes and they were perfect! I just had one and they're so delicious. 5 stars because although I didn't follow the recipe verbatim, it's a stand-up dish that can taste wonderful with alterations :)

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