Parmesan Spinach Cakes

Parmesan Spinach Cakes: Submitted by: ahappysoul | Date Added: 19 Apr 2010

 

Ingredients:

Makes 12

12 oz bag raw spinach
2 large eggs, lightly beaten
1/2 cup skim ricotta cheese OR
1/2 cup 2% low fat cottage cheese
1/2 cup finely shredded Parmesan cheese
1 clove garlic, minced
1/4 teaspoon each salt & pepper

Cooking Instructions:

Preheat oven to 400 F. Coat 12 cup muffin pan with cooking spray.

Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl.

Stir in ricotta, Parmesan, eggs, garlic, salt and pepper. Spoon evenly into the muffin pan.

Bake 20 minutes, then let sit for 5 minutes. Loosen edges with a knife and turn out onto a large plate. Serve warm with additional parmesan if desired.

Calories: 46
Carbs: 2 grams
Protein: 4 grams
Fat: 2 grams

These sound yummy.  Are they good stored in the fridge and reheated?
I'm defiantly going to give them a try.
Sue

I have no idea, I just thought they looked like something I'd like to make based on the nutritional value.

That does sound really good.. This would be good travelin' food for my trip to VA on Friday.

That does sound yummy.  I saw a recipie on food network the other night that looked good but was probably caloric ridiculous so I was gonna try to revamp it - but this looks VERY similar.  Thanks!

Pam

sounds real good to me. we liked ur other spinach reciepe u gave us. so im hoping to enjoy this as well. thanks again, from kathy and jim schultz

Welcome to the boards, so glad you got your computer up and running.

I made these yesterday.  They are good!  I am taking them with me in the car for lunch for tomorrow and will have in the hotel in case I need something to eat.