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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 4 (424 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. "

55 Reviews for Parmesan Spinach Cakes

04/15/2014
Anonymous

These are good and filling! I didn't add any salt but added some green onions. I also put in more garlic and they turned out to be really good! They are very heavy in spinach flavor so I put them on rice crackers to even it out.

Easy to make
Comments
08/01/2013
better than the frozen famous brand

I used fake eggs and the fat free cottage cheese 103 cal 2.9 total fat, 5.1 carb 13.1 protein

easy to make
Comments
07/20/2013
Anonymous
Nice side

These are good but the recipe needs a little tweaking. No salt and 1/8 teaspoon of cayenne instead of the pepper. Also, the recipe notes suggest mature not baby spinach and that may add more depth of flavor. I followed the recipe except made 6 cakes not 8, and my complaint was that it was too salty. One cake was enough for a serving. The spinach mixture gets watery fast so it should go into the muffin tins and oven right away. Once baked they were not watery at all. My husband is not big on cooked spinach and thought these were okay.

easy and quick
Comments
04/08/2013
Anonymous

I love these especially with a dollop of sour cream on top. Make extra leftovers taste great for breakfast. And, yes, fresh spinach is a must

Comments
01/27/2013
Anonymous
I will make this again...

Used fresh spinach...didn't have parmesan or ricotta...used white cheddar and silken tofu instead. Was yummy!

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