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Parmesan Spinach Cakes

A great alternative to just spinach
Total Time40 minutes
Servings: 8

Ingredients

  • 16 ounces frozen spinach. I used the Wholefoods 360 spinach
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup finely shredded Parmesan cheese plus more for garnish
  • 2 large eggs beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  • Preheat oven to 400°F.
  • Defrost and pat dry the spinach. Transfer to a medium bowl, add ricotta, Parmesan, eggs, 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.

Notes

Try cottage cheese as an alternative to ricotta.
Adapted from From a recipe on Eatingwell.com