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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 4 (451 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

06/03/2010
Anonymous

I have not try this recipe yet, I will and it sounds delicious and I can not wait to try it Thank You.

Comments
06/03/2010
Anonymous

I too squeezed out the spinach and used low fat cottage cheese and additional spices. But rather than using a muffin tin, I used a pie/tart plate and cut into wedges. Perhaps the additional space allowed the moisture to evaporate more readily. This made a nice addition to my lunch the following day.

Comments
05/14/2010
Anonymous

Since I too augmented the recipe with other spices (italian spices and pinch of cayenne pepper), I gave this a 'good' instead of 'great' rating. They weren't watery, but then again I made a 1/2 recipe, and with the extra spices they were very good. I'd add some nutmeg the next time. And, I think they need to be baked a little longer so they get a little more brown on top. A nice healthy veggie alternative.

Comments
05/13/2010

I made these for Thanksgiving Dinner and they were a huge hit, plus the left overs were fabulous the next day. My mouth is watering reading this recipe again and on my "to make" list for Saturday Night Date Night this week.

Comments
05/13/2010
Anonymous

Delicious!

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