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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (529 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. "

59 Reviews for Parmesan Spinach Cakes

04/01/2010
Anonymous

Good, but a little bland. Will add some red pepper flakes and garlic powder next time.

Comments
03/28/2010
Anonymous

The only addition this recipe really needs is a big spoonful of harissa (spicy red pepper paste) mixed into the spinach-cheese base. The harissa provides a huge flavor boost! Other than that, I used lowfat cottage cheese and frozen spinach that was not just drained but squeezed of water - no problems with too much moisture.

Comments
03/25/2010
Anonymous

I definitely agree with the watery part. I put them back in the oven in hopes they dry up. I added extra salt, garlic and threw in some garlic powder. Pretty tasty.

Serena

Comments
03/22/2010
Anonymous

Should i pulse the spinach before measuring it or measure it raw?

Comments
03/20/2010
Anonymous

I made these and they taste good but they are very watery. I used fresh spinach and cottage cheese. Any tips on making them less watery?

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