Parmesan Spinach Cakes

A perfect little portion as a side dish to poultry, meat or fish. Think spinach pie, warm, soft and cheesy.

Parmesan Spinach Cakes

•12 ounces fresh spinach, (see Note)

•1/2 cup part-skim ricotta cheese, or low-fat cottage cheese ( I used cottage cheese)

•1/2 cup finely shredded Parmesan cheese, plus more for garnish

•2 large eggs, beaten

•1 clove garlic, minced – I used 2

•1/4 teaspoon salt

•1/4 teaspoon freshly ground pepper and 1/4 teaspoon freshly grated Nutmeg – my addition

1.Preheat oven to 400°F.

2.Pulse spinach in 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.

3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

4.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.

Yield: 8 cakes  Serving Size: 2 spinach cakes


Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; WWPP 4

Recipe Adapted From EatingWell: September/October 2008

This recipe is featured on the BSI @My Kitchen Adventures

See where I posted about this recipe here.

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