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Parmesan Spinach Cakes

Parmesan Spinach Cakes
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WebMD Recipe from

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

Prep: 20 minutes | Cook: 20 minutes | Total Time: 40 minutes
  • 12 ounces
    fresh spinach
  • 1/2 cup
    part-skim ricotta cheese or low-fat cottage cheese
  • 1/2 cup
    finely shredded Parmesan cheese, plus more for garnish
  • 2 large
    eggs, beaten
  • 1 clove
    garlic, minced
  • 1/4 teaspoon
  • 1/4 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.
Nutritional Information

Makes: 4 servings
Serving Size: 2 spinach cakes
  • Calories141
  • Fat8 g
    • Saturated fat4 g
  • Cholesterol123 mg
  • Carbohydrates6 g
    • Dietary fiber2 g
  • Protein13 g
  • Sodium456 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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