Parmesan Spinach Cakes Recipes

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees 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.

PARMESAN SPINACH CAKES

Steps:

• 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.

PARMESAN SPINACH CAKES RECIPE - (5/5)

Steps:

• 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.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400°F
• Pulse spinach in three batches in a food processor until finely chopped.
• In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
• Coat 8 cups of a muffin tin with Pam 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 gently lift out.
• Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees 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.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.