Spinach Pies: Parmesan Spinach Cakes

Mini Spinach Pies: Parmesan Spinach Cakes

If you like spinach pie, you'll love this mini version: Parmesan Spinach Cakes. This healthy spinach recipe is baked in a muffin tin, which makes these spinach cakes great for a portion-controlled healthy lunch or breakfast.

Spinach is one of the healthiest foods you can eat. Here's a recipe that uses a muffin tin to make delicious Parmesan Spinach Cakes. Using 12 ounces fresh spinach, pulse in three batches in a food processor until finely chopped. Transfer spinach to a medium bowl and stir in 1/2 cup part-skim ricotta, 1/2 cup Parmesan, 2 eggs, 1 minced garlic clove and 1/4 teaspoon each pepper and salt. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. Bake the spinach cakes at 400°F until set, about 20 minutes. After removing from the oven, let stand in the pan for 5 minutes to reduce the chances of them sticking to the muffin tin. Loosen the edges with the knife and turn out onto a clean cutting board or large plate. Serve warm sprinkled with more Parmesan. Find this recipe and more healthy recipes on
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner