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!
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
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
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.