Name: Parmesan Spinach Cakes
Cook time: 15 min
Total time: 40 min
Ingredients: 12 ounces fresh spinach, (see Note); 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese; 0.5 cup finely shredded Parmesan cheese, plus more for garnish; 2 large eggs, beaten; 1 clove garlic, minced; 0.25 teaspoon salt; 0.25 teaspoon freshly ground pepper

Parmesan Spinach Cakes

4.6

(28)

25 Reviews

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

15 mins

Additional Time:

25 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, 2 spinach cakes each

Nutrition Profile:

Bone Health Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High-Protein Low Added Sugars Low Carbohydrate Low-Calorie

Jump to Nutrition Facts

Ingredients

12 ounces fresh spinach, (see Note)
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
½ cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Directions

Preheat oven to 400 degrees F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Tips

Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Note: Baby spinach is immature or young spinach--it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

Nutrition Facts (per serving)

141	Calories
8g	Fat
6g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 141
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 13g	26%
Total Fat 8g	10%
Saturated Fat 4g	21%
Cholesterol 110mg	37%
Vitamin A 8316IU	166%
Vitamin C 24mg	27%
Folate 182mcg	45%
Sodium 449mg	20%
Calcium 310mg	24%
Iron 3mg	17%
Magnesium 80mg	19%
Potassium 563mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.