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

Source: EatingWell Magazine, September/October 2008


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.


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

2 spinach cakes
141 calories; protein 12.9g; carbohydrates 5.5g; dietary fiber 1.9g; sugars 0.6g; fat 7.9g; saturated fat 4.1g; cholesterol 109.8mg; vitamin a iu 8316.4IU; vitamin c 24.1mg; folate 181.6mcg; calcium 309.9mg; iron 3mg; magnesium 80.4mg; potassium 562.5mg; sodium 448.5mg; thiamin 0.1mg.

1 vegetable, 1 1/2 medium-fat meat