PARMESAN SPINACH CAKES
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.
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Uphar Giri
[email protected]These cakes are a great way to get kids to eat their vegetables. My kids loved them!
Mohamed Nouh
[email protected]I'm not a big fan of spinach, but I actually really enjoyed these cakes. The parmesan cheese and bread crumbs really balance out the flavor.
Joel Egbert
[email protected]These cakes are definitely a keeper! I'll be making them again and again.
Arafat Hussain
[email protected]I followed the recipe exactly but the cakes didn't turn out crispy. I'm not sure what I did wrong.
Aqeel Bajwa007
[email protected]The cakes were a little too dry for my taste. I think I'll add a bit more milk next time.
kamrul hossen
[email protected]I added a bit of chopped sun-dried tomatoes to the batter and it gave the cakes a nice extra flavor boost.
Kashif Hayat
[email protected]These cakes are so versatile. You can serve them as an appetizer, main course, or side dish.
madylyn sexsmith
[email protected]Perfect for a quick and easy weeknight meal. The cakes are also freezer-friendly, so you can make them ahead of time.
MikeyMike Pharaoh
[email protected]Loved the crispy crust and the cheesy, spinachy filling. Will definitely make these again.
ojinze paul
[email protected]These cakes are a great way to use up leftover spinach. They're also a good source of protein and fiber.
MD mamun akondo
[email protected]Easy to make and so tasty! I served the cakes with a side of roasted vegetables and it was a perfect meal.
Manuel Leon
[email protected]Delicious! I used frozen spinach and it worked just as well as fresh. The cakes were moist and flavorful.
sk aslam
[email protected]Followed the recipe exactly and the cakes turned out great! The spinach and parmesan flavors complemented each other perfectly.
Rajan Rasaili
[email protected]These parmesan spinach cakes were a hit at my dinner party! Everyone loved the crispy exterior and the tender, flavorful interior. I will definitely be making these again.