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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (496 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

08/11/2012
Decadent!

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.

Creamy, delicious texture
Comments
07/24/2012

These were absoulutely delicious. I used the ricatta cheese, and made nine instead of eight which ended up being the perfect amount using an average muffin pan. Very much ressembles a quiche.

easy, low calorie
Comments
07/24/2012
These were absolutely delicious.

These were absolutely delicious. I used the ricotta cheese, and made nine instead of eight which ended up being the perfect amount using an average muffin pan. Very much resembles a quiche.

easy, low calorie
Comments
07/08/2012
Anonymous
Super healthy and low-carb

I used fresh baby spinach and should have squeezed out more water, because after baking they were soggy on the bottom...but still very good. I followed the recipe exactly (except using cottage cheese instead of ricotta--more protein and less carbs this way) and it works out perfectly. I think next time I'll add sun-dried tomatoes.

Super healthy and low-carb
Comments
05/23/2012
Anonymous
Tasty Bites

There is so much you can do with these little morsels. I use non-fat ricotta cheese or cottage cheese and put in chopped water chestnuts and lower fat bacon bits. It makes a delicious lunch along with a fruit salad.

Tasty, filling, and low calories
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