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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (474 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

03/07/2010

These have been a favorite from the time my Sept/Oct 2008 magazine arrived. We enjoyed the Spinach version so much that with the arrival of Spring last year I started making them with winter greens which were equally well received! I have to make extra when I serve them at dinner parties for my friend to take home...along with the recipe.

Comments
02/24/2010
Anonymous

Super easy, healthy, fast. Especially if you use frozen chopped spinach just thaw, train, and mix - no extra cleaning of a food processor or extra time chopping. Works great as finger food. Add some nutmeg to enhance the flavor of the spinach (and definitely some red pepper flakes). Great side dish, appetizer, or use to satisfy evening munchies.

Comments
02/15/2010
Anonymous

I use frozen spinach and fat-free cottage cheese and it works great. I make these every couple of weeks. My husband and 4 yr old love them. Fantastic recipe!!

Comments
01/10/2010
Anonymous

they could have been better if they weren't so watery!!! i even used FRESH spinach!!!

Comments
01/07/2010
Anonymous

This could be good if you added some extra seasonings, but just following the recipe I was left with little more than muffin-shaped limp spinach.

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