Heart Healthy-Easy Elegant Parmesan Spinach Cakes Recipe

If you like spinach-cheese pies, try these simple but elegant little spinach cakes. Plus, they are Easy, Low Calorie, Low Carb, High Potassium, High Calcium, Heart Healthy and Weight Friendly!

Baby spinach is immature or young spinach, it’s harvested earlier than the large leaved mature or Baby Boomer spinach (I had to throw that in there). I like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures of Spinach
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

INGREDIENTS:

12 ounces fresh 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 free range large eggs, beaten
1 clove garlic , minced
1/4 teaspoon kosher sea salt
1/4 teaspoon white pepper

Steps:

1…Preheat oven to 400°F
2…Pulse spinach in three batches in a food processor until finely chopped
3…Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
4…Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (the cups will be very full).
5…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. I like mine with a cheese sauce.

Servings: 4 servings, 2 spinach cakes each
Total Time: 40 minutes
Ease of Preparation: Very Easy
Nutrition Bonus: Vitamin A, Folate, Vitamin C, Calcium, Potassium
Equipment: Muffin pan with 12 (1/2-cup) muffin cups

We hope you enjoy our “Heart Healthy Easy Elegant Parmesan Spinach Cakes Recipe.”

Bon Appetit
~The Baby Boomer Queen~

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