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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.6
  • Total Fat: 10.5 g
  • Cholesterol: 118.6 mg
  • Sodium: 355.4 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 14.1 g

View full nutritional breakdown of Spinach Cakes calories by ingredient
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Spinach Cakes

Submitted by: MOXIE6

Introduction

Yumm for breakfast preparing ahead! Yumm for breakfast preparing ahead!
Number of Servings: 4

Ingredients

    INGREDIENTS
    12 ounces fresh spinach, (see Note)
    1/2 cup ricotta cheese, or 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


Directions

PREPARATION
Preheat oven to 400F.
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.
TIPS & NOTES
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
Note: Baby spinach is immature or young spinachit's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Serving Size: 4 - 2 cakes

Number of Servings: 4

Recipe submitted by SparkPeople user MOXIE6.






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