I made these for a holiday party. In a pinch for time, I bought 2 pkgs frozen spinach and, after thawing, wrung the spinach in cheesecloth. I added an extra egg and 1/4 cup more ricotta. I also sprinkled a little freshly grated Parmesan on top of each cup before baking. It made 12 cakes, filling the pan. Yummy!
Parmesan Spinach Cakes
From EatingWell: September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
57 Reviews for Parmesan Spinach Cakes
I made these with homemade ricotta cheese, heavy on the garlic, omitted the salt and used fresh spinach and romaine lettuce since I didn't have enough spinach on hand.
Turned out great.
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.
I used fake eggs and the fat free cottage cheese 103 cal 2.9 total fat, 5.1 carb 13.1 protein
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.