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