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Parmesan Spinach Cakes


Try this delicious recipe for Parmesan Spinach Cakes.

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Rate this recipe 5/5 (8 Votes)


  • 12 ounces fresh spinach
  • 1 ⁄2 cup part-skim ricotta cheese or 1⁄2 cup low fat cottage cheese
  • 1 ⁄2 cup finely shredded parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 garlic clove, minced
  • 1 ⁄4 teaspoon salt
  • 1 ⁄4 teaspoon fresh ground pepper


Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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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