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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (536 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. "

61 Reviews for Parmesan Spinach Cakes

05/03/2016
Anonymous

I made a half recipe and added a heaping tablespoon of pesto just because I had it on hand. It turned out perfect and was super easy. I hand-chopped fresh spinach instead of using frozen. Did not have a watery finish.

Comments
05/03/2016
Anonymous

I made a half recipe and added a heaping tablespoon of pesto just because I had it on hand. It turned out perfect and was super easy. I hand-chopped fresh spinach instead of using frozen. No problem with a watery finish.

Comments
02/04/2016
Anonymous

Was really looking forward to this but I think mine came out watery. The only tweak I did was replace the eggs with tofu since my husband is allergic to eggs. Would definitely want to try it again at a lower temp since the top cooked really fast and the insides were soggy. Would welcome any suggestions on how I can make it better.

Comments
01/05/2016
Anonymous
Almost too moist

Delicious. Next time I may use frozen spinach so I can squeeze out some of the moisture. Other than that, they are healthy, delicious and easy!

Comments
12/25/2014
Anonymous
Delicious and easy to prepare

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!

Quick dish and saves well
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