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.
Parmesan Spinach Cakes
From EatingWell: September/October 2008
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
61 Reviews for Parmesan Spinach Cakes
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.
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.
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!
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!