Parmesan Spinach Cakes

Tuesday, October 23, 2012

  • 12 ounces fresh spinach.
  • ½ cup part-skim ricotta cheese, or low-fat cottage cheese.
  • ½ cup finely shredded Parmesan cheese, plus more for garnish.
  • 2 large eggs, beaten.
  • 1 clove garlic, minced.
  • ¼ teaspoon salt.
  • ¼ teaspoon freshly ground pepper.


  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.

Click here for Original Recipe and more Details

Photo Credit:


Post a Comment