Parmesan Spinach Cakes

Yum oh! The only thing I tweeked was a couple of shakes if cayenne pepper.

I followed the recipe to the letter, and these didn't really work out for me. I was expecting something vaguely quiche-like in texture. Instead, I got spinach mush which bound together (barely) well enough to stay in a muffin-like shape. The flavor wasn't great, either. This recipe needs to be significantly reworked, starting with the binding. Maybe adding panko crumbs would help?

These are REALLY good. Even cold -- no need to heat them up. I used low-fat cottage cheese and substituted 1/4 cup feta for 1/4 cup of the parm. I would leave out the salt next time -- the parm. is salty enough IMHO. I often substitute cayenne for regular pepper and did in this -- gives them a nice kick. Even if you fill the muffin tins up high -- they shrink down so I'd fill cups even fuller next time including tamping the mixture down a bit with the rounded side of the spoon.

Would make again - but ti would double or triple recipe because they came out small in my large muffin pan.

better than the frozen famous brandI used fake eggs and the fat free cottage cheese 103 cal 2.9 total fat, 5.1 carb 13.1 protein Pros: easy to makeCons: could be made healthier see my comment

better than the frozen famous brand I used fake eggs and the fat free cottage cheese 103 cal 2.9 total fat, 5.1 carb 13.1 protein Pros: easy to make Cons: could be made healthier see my comment

I will make this again... Used fresh spinach...didn't have parmesan or ricotta...used white cheddar and silken tofu instead. Was yummy!

Decadent! I used frozen spinach and won't do that again because the water content was ridiculous. I ended up lining a strainer with a coffee filter and draining but even after it seemed as though I had strained as much as I could, it still was somewhat swampy when I pressed it. I ended up talking small handfuls and squeezing the bejeebers out of it....ended up with an extra 3/4 cup of spinach juice in the bowl, so I'm sure if I hadn't done that, the final result would have been soup. The next time I make this, I'll definitely eliminate all salt. I should have paid more attention to the reviewers who mentioned it was too salty. If I used a different cheese - like swiss? - maybe it wouldn't have been such a problem. This is so thick and delicious, though, that I think I'll be able to convince my son-in-law to ditch his favorite spinach casserole recipe that uses Pepperidge Farm stuffing mix and replace it with this. Pros: Creamy, delicious texture Cons: Recipe as stated is too salty

This is a great recipe as-is, but we love it with some feta sprinkled on top in place of the extra parm! It complements the spinach very well.

Spinach Cakes using Cottage Cheese I tried out this recipe today. My one change was to add 1/8 tsp nutmeg and used low-fat cottage cheese. The spinach cakes turned out very good though a little bland with the cottage cheese. I will make these again in the future but will be sure to use ricotta cheese. Also, the nutmeg was very light in taste and I will probably try 1/4 tsp instead. Also, to add more flavor, increase the garlic to at least 2 cloves. I may add a small shallot also as I like garlic and shallots with wilted spinach. Pros: Good side dish with meat or fish Cons: Should have used ricotta cheese

Love these!I always have frozen spinach on hand, so I took 10 ounces of that and drained it very well, chopped it finely, then proceeded with the recipe. It seemed a little light on flavor so I used double the garlic and Parmesan Reggiano for a more robust flavor. Delicious!Pros: EasyCons: Fresh spinach not necessary

Love these! I always have frozen spinach on hand, so I took 10 ounces of that and drained it very well, chopped it finely, then proceeded with the recipe. It seemed a little light on flavor so I used double the garlic and Parmesan Reggiano for a more robust flavor. Delicious! Pros: Easy Cons: Fresh spinach not necessary

A little alteration... I'm using a very limited kitchen to make this so the recipe was different but still DELICIOUS! I used grated organic sharp cheddar for the parm, and almond milk for the ricotta. I had no garlic so I used seasoning salt, sea salt & chives. I let them bake for 20 minutes, and didn't have a muffin pan so I used a regular brownie pan and just shaped them with my hands (which was messy and difficult, but worked). I used a fork to test the consistency after 20 minutes and they were perfect! I just had one and they're so delicious. 5 stars because although I didn't follow the recipe verbatim, it's a stand-up dish that can taste wonderful with alterations :)

These are WONDERFUL!! Used the leftover in scrambled eggs with a little feta. Also made the original recipe and added chopped, sauteed mushrooms, mild green chilis and jack cheese instead of parm for fabulous enchilada stuffing. Really great!

These are AMAZING! I've never had them turn out watery, and I've made them several times. I use baby spinach and try it well in a salad spinner before putting it in the food processor. Serving them with ripe red and yellow tomatoes on the same plate is a lovely (and delicious) presentation.

I made these for Thanksgiving Dinner and they were a huge hit, plus the left overs were fabulous the next day. My mouth is watering reading this recipe again and on my "to make" list for Saturday Night Date Night this week.

EASY AND HEALTHY! I'LL TRY IT!

EASY AND HEALTHY! I'LL TRY IT!

These have been a favorite from the time my Sept/Oct 2008 magazine arrived. We enjoyed the Spinach version so much that with the arrival of Spring last year I started making them with winter greens which were equally well received! I have to make extra when I serve them at dinner parties for my friend to take home...along with the recipe.

These have been a favorite from the time my Sept/Oct 2008 magazine arrived. We enjoyed the Spinach version so much that with the arrival of Spring last year I started making them with winter greens which were equally well received! I have to make extra when I serve them at dinner parties for my friend to take home...along with the recipe.

Works fine with frozen spinach - make sure to squeeze extra water out of it. Also, a little hot sauce or hot pepper flakes are a good addition.

I made these with frozen spinach- I unthawed a box and then let it drain, and squeezed out any extra moisture- then prepared as usual. Baked them in the muffin cups and froze in two's- delicious, healthy and easy!

I love almost anything baked in a muffin tin, but I'm crazy for these (healthier than most muffins too!) I make them with cottage cheese on a bi-weekly basis during the winter.

I love almost anything baked in a muffin tin, but I'm crazy for these (healthier than most muffins too!) I make them with cottage cheese on a bi-weekly basis during the winter.