Parmesan Spinach Cakes
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
Source: EatingWell Magazine, September/October 2008
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 2 spinach cakes
Per Serving:
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.
Exchanges:
1 vegetable, 1 1/2 medium-fat meat