PARMESAN SPINACH CAKES
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
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.
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cali maduana
[email protected]These cakes were a bit too salty for my taste. I think I should have used less parmesan cheese.
muhammad Banaras
[email protected]I loved the flavor of these cakes! The spinach and parmesan cheese were a perfect combination.
Namunyala Sam
[email protected]These cakes were easy to make and they tasted delicious! I will definitely be making them again.
Muhammad Sarwar
[email protected]I followed the recipe exactly and my cakes turned out great! They were crispy on the outside and fluffy on the inside.
Salman Hashmi sh
[email protected]These cakes were a bit dry. I think I should have added more milk to the spinach mixture.
Basem Magdy
[email protected]I found that these cakes were a bit bland. I added some garlic and onion powder to the spinach mixture and they were much better.
DJ Boy Dipu
[email protected]These cakes are a bit time-consuming to make, but they're worth it.
Shaiesma Sunpath
[email protected]I made these cakes with gluten-free bread crumbs and they turned out great!
Amr Ana
[email protected]These cakes are a great way to use up leftover rice.
Jordan Whittaker
[email protected]I love that these cakes are baked, not fried. It makes them a healthier option.
Niyaz Ahmed
[email protected]These cakes are a great way to get your kids to eat their vegetables.
Piku Islam
[email protected]I've made these cakes several times and they're always a hit. They're a great way to use up leftover spinach.
Firuz Hasan
[email protected]These cakes are the perfect appetizer or side dish. They're also great for a packed lunch.
Binod Pal
[email protected]I made these for a potluck and they were a huge success. Everyone loved them!
Abdul Jolil
[email protected]These were so easy to make and they turned out great! I used fresh spinach from my garden and they were delicious.
Caleb Wynn
[email protected]I'm not a big fan of spinach, but I loved these cakes! The parmesan cheese and bread crumbs added a lot of flavor, and the spinach was cooked perfectly.
A khan Khan
[email protected]These parmesan spinach cakes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, with a delicious cheesy spinach filling. I served them with a side of marinara sauce and they were perfect.