Saturday, July 25, 2015

Spinach Cakes with Parmesan

These delightful little cakes are like baby quiches. An elegant way to increase the super food spinach in your diet.


16 ounces of fresh spinach
3/4 cup-part skim ricotta or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese
3 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

  1. Preheat oven to 400F
  2. Pulse spinach in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta cheese, Parmesan cheese, eggs, garlic, salt and pepper. Stir to combine ingredients.
  3. Coat 12 muffin pan cups with cooking spray. Divide the mixture among the cups.
  4. Bake the spinach cakes until set, about 30 minutes.Let stand10 minutes. Loosen the edges with a knife and turn out onto a cutting board. Serve warm, sprinkle with more Parmesan, if desired.
Serves 6 (two cakes each).

A few finely grated carrots goes well with this mixture.

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