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
Ingredients:
- 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
Directions:
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.
Nutritional Info:
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
Source: http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html
Rantings of an Amateur Chef 
not sure the taste description: the taste was decent 🙂 would have me running to the kitchen but it did make me smile and I see to compensate you have added in all the healthy food values and the fact that its low cal. A new way to “sell” a recipe!
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A very interesting idea – I’m thinking I might set the muffin tin in a 9′ x 13′ pan with some hot water in it – the way custards are baked. What do you think?
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I will definitely try this! How unique! 🙂
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This is interesting. Might try it. Thanks!
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Looks delicious, reminds me of a Greek dish I make, I just add in addition to cheese and egg- black pepper, and onion. (very similar also to the filler for spanakopita) 🙂
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It sounds yummy, though it`s probably not the prettiest dish. I think it would be nice to offer guests something a little healthier on the appetizer tray than just fried and meaty bits, so this is a pretty good idea.
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An attractive way to serve spinach. I’ll try this with an egg and egg white, rather than two eggs, and see how I go.
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