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Parmesan Spinach Cakes

YIELD: 4 servings/2 cakes


  • 12 ounces fresh spinach, (see Note)

  • 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 salt

  • 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.

SOURCE: Eating Well

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