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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 4 (449 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

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?

Comments
03/16/2010
Anonymous

I L-O-V-E these! I use frozen spinach so I can control the moisture better. I also add toasted, ground flax seed - and red pepper flakes. Simple and delicious!

Comments
03/15/2010
Anonymous

I use well-drained frozen spinach and fat-free cottage cheese. Have made with 4 egg whites instead of the 2 whole eggs and it works just as well. I also add 1 tsp. dried dill weed for additional spice. I love this recipe! It's delicious and versatile; it goes with so many meals - a side for dinner, a perfect brunch food, or pair it with some fruit and vegetarian sausage and suddenly you've worked a serving of vegetables into breakfast!

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