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Parmesan Spinach Cakes

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“Recipe from Eating Well. States, "If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes." I can't wait to try them! They suggest using them as a light, vegetarian lunch. This will serve 4 as a main dish (2 per person) or 8 if you are just serving 1 to each person as a side dish.”
READY IN:
30mins
SERVES:
8
YIELD:
8 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped.
  3. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  4. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  5. Bake the spinach cakes until set, about 20 minutes.
  6. 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.
  7. Serve warm, sprinkled with more Parmesan, if desired.

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