Parmesan Spinach Cakes


SAM_8716

This recipe was sent to me by Dad – it was in a newsletter he subscribes to for healthy recipes. Both Dad and Sis loved it. I found the cakes a little watery or rubbery – like they could have been baked longer, perhaps. The flavor, however, was good.

ingredients.

  • 12 oz fresh spinach,
  • 1/2 c. part-skim ricotta cheese
  • 1/2 c. finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper

directions.

  1. Preheat oven to 400 degrees.
  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 6 Texas-sized muffin cups with cooking spray. Divide the spinach mixture among the 6 cups.
  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.

Recipe rating: 

2 Comments

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