Parmesan Spinach Cakes

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

Photo by Kris B.

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces fresh spinach, (see Note)

  • 1/2

    cup part-skim ricotta cheese

  • 1/2

    cup shredded Parmesan cheese & more for garnish

  • 2

    large eggs, beaten

  • 1

    clove garlic, minced

  • 1/4

    teaspoon salt and ground pepper

Directions

Preheat oven to 400°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.

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