In my search for interesting vegetable side dishes I came across this rather unique way of serving spinach.
These ended up being moist. Maybe too moist as they were not muffin or cupcake like in consistency. I think next time I would let them stay in the oven longer.
Fresh baby spinach is the best!
It chops up nice and fine.
With the egg and cheese.
Ready for the oven.
The taste was decent and directly as advertised (spinach and parmesan).
Parmesan Spinach Cakes
Makes: 4 servings, 2 spinach cakes each
- 12 ounces fresh baby spinach
- 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
- 1/2 cup finely shredded Parmesan cheese, plus more for garnish
- 2 large eggs, beaten
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
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.
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