Parmesan Spinach Cakes Recipe 55

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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



Parmesan Spinach Cakes image

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Provided by EatingWell Test Kitchen

Categories     Healthy Cake Recipes

Time 40m

Number Of Ingredients 7

12 ounces fresh spinach, (see Note)
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
½ cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
¼ teaspoon salt
¼ 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.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 5.5 g, Cholesterol 109.8 mg, Fat 7.9 g, Fiber 1.9 g, Protein 12.9 g, SaturatedFat 4.1 g, Sodium 448.5 mg, Sugar 0.6 g

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.

CREAMY PARMESAN SPINACH BAKE



Creamy Parmesan Spinach Bake image

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. -Jennifer Bley, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 13

3 packages (9 ounces each) fresh baby spinach
1 small red onion, chopped
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/2 cup half-and-half cream
1/3 cup plus 3 tablespoons grated Parmesan cheese, divided
3 garlic cloves, minced
1/8 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
1 tablespoon snipped fresh dill
1/4 teaspoon seasoned salt
8 butter-flavored crackers, coarsely crushed

Steps:

  • Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

Nutrition Facts : Calories 196 calories, Fat 14g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 394mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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