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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (475 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

05/13/2010
Anonymous

awesome and healthy

Comments
04/29/2010

EASY AND HEALTHY! I'LL TRY IT!

Comments
04/18/2010
Anonymous

I have a very similar recipe made in a pie pan ... I stick a knife in the center (the same as you would to test a pumpkin or custard pie) and when it comes out clean, I know it's cooked properly. I also vary the cheese I use ... feta is good. Also sometimes reduce the egg and add a 1/4 of extra virgin olive oil for a different taste.

Comments
04/01/2010
Anonymous

Good, but a little bland. Will add some red pepper flakes and garlic powder next time.

Comments
03/28/2010
Anonymous

The only addition this recipe really needs is a big spoonful of harissa (spicy red pepper paste) mixed into the spinach-cheese base. The harissa provides a huge flavor boost! Other than that, I used lowfat cottage cheese and frozen spinach that was not just drained but squeezed of water - no problems with too much moisture.

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