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Spinach & Parmesan Cups Recipe

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


Submitted by Amwernz

Makes 8 servings



make in muffin tin, pie plate or baking dish

Recipe Ingredients for Spinach & Parmesan Cups

1 package (10 oz) yields Spinach
1/2 cup Cottage Cheese Lowfat 2% Milkfat
12 tsp Parmesan Original
4 large Egg, White
2 cloves, raw Garlic
0.25 tsp Salt, Table
1/4 tsp Spices Ground Black Pepper
0.13 tsp Nutmeg, Ground

Recipe Directions for Spinach & Parmesan Cups

  1. Preheat oven to 400F.

  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.

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

  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.

Categories

Side Dish

Nutrition Facts
Serving Size 65.0g
Amount Per Serving
Calories
45
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
227mg
9%
Potassium
166mg
5%
Total Carbohydrates
2.5g
1%
Dietary Fiber
1.2g
5%
Sugars
0.9g
Protein
6.0g
Vitamin A 67% Vitamin C 2%
Calcium 11% Iron 3%
* 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
  • Very high in calcium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in riboflavin
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • Very high in sodium
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