I have made them several times and shared the recipe with family and friends. You can eat them cold, so I always make a double batch! The only alteration I've made is that I use half Parmesan and half Mozzarella so they aren't so salty. Love these!
Parmesan Spinach Cakes
From EatingWell: September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
55 Reviews for Parmesan Spinach Cakes
I made these as i needed something quick and healthy to make for dinner, my son of 2 doesnt really like veggies but he ate it with a smile! I didnt have any parmezan cheese so i added qwark instead and some grated carrots, melted some cheese on top they were awesome!! Thank you !!
I made these for my two year old and husband who hate veggies. They both loved them so much that I made some for my 83 year old aunt who also doesn't like veggies. They all got eaten and my family requested more.
I used frozen spinach and won't do that again because the water content was ridiculous. I ended up lining a strainer with a coffee filter and draining but even after it seemed as though I had strained as much as I could, it still was somewhat swampy when I pressed it. I ended up talking small handfuls and squeezing the bejeebers out of it....ended up with an extra 3/4 cup of spinach juice in the bowl, so I'm sure if I hadn't done that, the final result would have been soup.
The next time I make this, I'll definitely eliminate all salt. I should have paid more attention to the reviewers who mentioned it was too salty. If I used a different cheese - like swiss? - maybe it wouldn't have been such a problem.
This is so thick and delicious, though, that I think I'll be able to convince my son-in-law to ditch his favorite spinach casserole recipe that uses Pepperidge Farm stuffing mix and replace it with this.