Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Parmesan Spinach Cakes 4.6 (28) 25 Reviews If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 15 mins Additional Time: 25 mins Total Time: 40 mins Servings: 4 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 & Measures10 ounces trimmed mature spinach=about 10 cups raw10 ounces baby spinach=about 8 cups raw Rate it Print Nutrition Facts (per serving) 141 Calories 8g Fat 6g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved