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Parmesan Spinach Cakes
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  • total
  • prep
141 calories/serving

Provided By:
EatingWell

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

    Ingredients

    Serves:

    Directions

    1. Preheat oven to 400°F.

    2. 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.

    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.

    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

    To Make Ahead: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 141Calories from fat 72
    Total Fat 8gm12%Cholesterol 123mg41%
    Sodium 456mg19%Total Carbohydrates 6gm2%
    Fiber 2gm8%Protein13gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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