Parmesan Spinach Cakes

Rating: 4.6 stars
65 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008

Gallery

Read the full recipe after the video.

Recipe Summary

total:
40 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Gluten-Free
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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

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
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Reviews (19)

Read More Reviews
65 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
eabaddeley@gmail.com
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Good but a little bland. Will add some red pepper flakes and garlic powder next time. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I thought these were awesome. I've made them several times and now since I need to be gluten free these are a great standby for dinner or even lunches. http://glutenlessmaximus.blogspot.com Read More
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EatingWell User
Rating: 5 stars
10/30/2011
I have not try this recipe yet I will and it sounds delicious and I can not wait to try it Thank You. Read More
EatingWell User
Rating: 4 stars
04/08/2013
I love these especially with a dollop of sour cream on top. Make extra leftovers taste great for breakfast. And yes fresh spinach is a must Read More
amylouisecox
Rating: 5 stars
10/29/2011
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! Read More
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EatingWell User
Rating: 3 stars
07/20/2013
Nice side These are good but the recipe needs a little tweaking. No salt and 1/8 teaspoon of cayenne instead of the pepper. Also the recipe notes suggest mature not baby spinach and that may add more depth of flavor. I followed the recipe except made 6 cakes not 8 and my complaint was that it was too salty. One cake was enough for a serving. The spinach mixture gets watery fast so it should go into the muffin tins and oven right away. Once baked they were not watery at all. My husband is not big on cooked spinach and thought these were okay. Pros: easy and quick Cons: too salty Read More
EatingWell User
Rating: 4 stars
07/24/2012
These were absoulutely delicious. I used the ricatta cheese and made nine instead of eight which ended up being the perfect amount using an average muffin pan. Very much ressembles a quiche. Pros: easy low calorie Read More
EatingWell User
Rating: 5 stars
10/30/2011
Since I too augmented the recipe with other spices (italian spices and pinch of cayenne pepper) I gave this a 'good' instead of 'great' rating. They weren't watery but then again I made a 1/2 recipe and with the extra spices they were very good. I'd add some nutmeg the next time. And I think they need to be baked a little longer so they get a little more brown on top. A nice healthy veggie alternative. Read More
More Reviews
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