Best Parmesan Spinach Cakes Recipes

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PARMESAN SPINACH CAKES



Parmesan Spinach Cakes image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 400 degrees 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 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.

PARMESAN SPINACH CAKES



Parmesan Spinach Cakes image

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.

Provided by januarybride

Categories     < 30 Mins

Time 30m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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 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.

PARMESAN SPINACH CAKES



Parmesan Spinach Cakes image

My version of a nice cheese little spinach cake from EatingWell. The sit time is important or they will not hold together. These are moist, light and tender. I used a knife and spoon to remove from tin and had no problems. **5 minute sit time not included in cook time**

Provided by Debbwl

Categories     Vegetable

Time 35m

Yield 8 cakes

Number Of Ingredients 8

10 ounces baby spinach leaves
1/2 cup part-skim ricotta cheese
1/2 cup parmesan cheese, shredded
1/2 cup Egg Beaters egg substitute
1 fresh garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Pam cooking spray

Steps:

  • Preheat oven to 400°F
  • Pulse spinach in three batches in a food processor until finely chopped.
  • In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
  • Coat 8 cups of a muffin tin with Pam cooking spray.
  • Divide the spinach mixture among the 8 cups.
  • Bake the spinach cakes until set, about 20 minutes.
  • Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
  • Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.

PARMESAN SPINACH CAKES RECIPE - (5/5)



Parmesan Spinach Cakes Recipe - (5/5) image

Provided by á-81356

Number Of Ingredients 7

12 ounces fresh spinach
1 ⁄2 cup part-skim ricotta cheese or 1⁄2 cup low fat cottage cheese
1 ⁄2 cup finely shredded parmesan cheese, plus more for garnish
2 large eggs, beaten
1 garlic clove, minced
1 ⁄4 teaspoon salt
1 ⁄4 teaspoon fresh ground pepper

Steps:

  • 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 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.

PARMESAN SPINACH CAKES



PARMESAN SPINACH CAKES image

Categories     Vegetable     Bake     Quick & Easy     Dinner     Healthy

Yield 8 cakes

Number Of Ingredients 7

12 oz fresh spinach(mature spinach works best in this recipe as baby spinach is a little to tender.)
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 tsp salt
1/4 tsp freshly ground pepper

Steps:

  • Preheat oven to 350 F Pulse spinach in 3 batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta cheese, parmesan, eggs, garlic, salt and pepper. Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. They will be 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.

PARMESAN SPINACH CAKES



Parmesan Spinach Cakes image

Makes a great side

Provided by Kathryn Brown

Categories     Vegetables

Number Of Ingredients 6

6 c fresh spinach
1/2 c ricotta cheese
1/2 c parmesan cheese, shredded
2 eggs, beaten
1/4 tsp salt
1/4 tsp pepper

Steps:

  • 1. Preheat oven to 400.
  • 2. Pulse spinach in food processor until finely chopped. Three batches worked best. Transfer to bowl.
  • 3. Add ricotta, parmesan, eggs, salt and pepper; stir to combine.
  • 4. Coat 8 cups of muffin pan with cooking spray. Divide spinach among those cups. Fill remaining cups with water for even baking.
  • 5. Bake 20 minutes, until set. Let stand in pan 5 minutes.
  • 6. Remove from pan and enjoy.

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