Parmesan Spinach Cakes

Parmesan Spinach Cakes

Chef Tom
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Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4 people
Calories 144 kcal


  • 12 ounces fresh spinach
  • 1/2 cup part-skim ricotta cheese
  • ½ cup finely shredded Parmesan cheese plus more for garnish
  • 2 large eggs beaten
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper


  • Preheat oven to 400 degrees F.
  • Pulse spinach in batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, salt and pepper; stir to combine.
  • Spray a muffin pan with non-stick 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 turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.


Calories: 144kcalCarbohydrates: 6gProtein: 13gFat: 8gSaturated Fat: 4gCholesterol: 100mgSodium: 483mgPotassium: 555mgFiber: 2gSugar: 1gVitamin A: 8310IUVitamin C: 24mgCalcium: 328mgIron: 3mg
Keyword spinach
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