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.
Parmesan Spinach Cakes
From EatingWell: September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
58 Reviews for Parmesan Spinach Cakes
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.
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.
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.
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.