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Parmesan Spinach Cakes

September/October 2008

Your rating: None Average: 3.9 (534 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. "

59 Reviews for Parmesan Spinach Cakes

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
Comments
11/05/2014
Anonymous

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.
Thanks.

Comments
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
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