Wednesday, September 8, 2010

Parmesan Spinach Cakes

I got this recipe off one of my weekly emailed newsletters from

Given the big lover of spinach that I am (if you're a faithful blog reader, you know this well), I had to try these cute little cakes.

The hubby and I were in love at first bite. Surprisingly, there was a lot of flavor and they kept us "full" for a decent time. So if you're looking for a healthy snack, check this out!

Unfortunately, I could not get a decent picture with my camera, so I'm using the pic from the actual newsletter.

Parmesan Spinach Cakes

12 ounces fresh spinach
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese (I used ricotta)
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

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 30 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.

**THE ORIGINAL RECIPE CALLS for cakes to bake for 20 minutes...I found it to be more like 30-35. So keep an eye on your oven!