Parmesan Spinach Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 servings, 2 spinach cakes each Active Time: 15 minutesTotal Time: 40 minutesIngredients12 ounces fresh spinach, (see Note)1/2 cup part-skim ricotta cheese, or low-fat cottage cheese1/2 cup finely shredded Parmesan cheese, plus more for garnish2 large eggs, beaten1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon freshly ground pepperWe found this great recipe at www.eatingwell.com
Preparation
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.
Tips & Notes
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
Note: Baby spinach is immature or young spinach—it'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
Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 1 1/2 medium-fat meat
Serving Size: Makes 4 servings of 2 cakes.
Number of Servings: 4
Recipe submitted by SparkPeople user JEFFGARTIN.
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.
Tips & Notes
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
Note: Baby spinach is immature or young spinach—it'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
Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 1 1/2 medium-fat meat
Serving Size: Makes 4 servings of 2 cakes.
Number of Servings: 4
Recipe submitted by SparkPeople user JEFFGARTIN.
Nutritional Info Amount Per Serving
- Calories: 158.7
- Total Fat: 9.4 g
- Cholesterol: 114.4 mg
- Sodium: 456.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.9 g
- Protein: 14.4 g
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