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Parmesan Spinach Cakes Recipe

Looking for an easy Parmesan Spinach Cakes recipe? Learn how to make Parmesan Spinach Cakes using healthy ingredients.


Submitted by rimayer11

Makes 4 servings



http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html

Recipe Ingredients for Parmesan Spinach Cakes

12 oz Frozen Spinach
0.5 cup Crystal Farms Part Skim Ricotta
0.5 cup Parmesan, Grated Cheese
2 large Egg, Whole
1 clove Garlic
0.25 tsp Salt, Table
0.25 tsp Pepper, Black

Recipe Directions for Parmesan Spinach Cakes

  1. Preparation

  2. 1.Preheat oven to 400F.

  3. 2.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.

  4. 3.Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

  5. 4.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.

  6. Tips & Notes

  7. Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

  8. Note: Baby spinach is immature or young spinach?it's harvested earlier than large-leaved mature spinach. We 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.

  9. Weights & Measures

  10. 10 ounces trimmed mature spinach=about 10 cups raw

  11. 10 ounces baby spinach=about 8 cups raw

  12. Nutrition

  13. 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.

  14. Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Categories

Breakfast

Nutrition Facts
Serving Size 154.8g
Amount Per Serving
Calories
156
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
4.9g
24%
Trans Fat
0.0g
Cholesterol
132mg
44%
Sodium
512mg
21%
Potassium
54mg
2%
Total Carbohydrates
6.0g
2%
Dietary Fiber
3.1g
12%
Sugars
1.3g
Protein
13.0g
Vitamin A 136% Vitamin C 36%
Calcium 30% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B-
  Good points
  • Low in sugar
  • High in calcium
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
  • High in sodium
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