Parmigiano Reggiano Lovers Rejoice!

I’ve always been a big fan of Eating Well Magazine.  They’ve never let me down and this time was no exception.  Spinach and parmesan baked into little individual quiche-like cakes…savory and delicious!  I adapted the following recipe for Parmesan Spinach Cakes to be more GP-friendly without sacrificing one morsel of Parmigiano Reggiano.  I’ve also cut out a few steps (that whole laziness thing).  The original recipe uses 12 ounces of fresh baby spinach that is chopped before being mixed into the other ingredients.  I always have a box of frozen chopped spinach in the freezer so I used that.  Feel free to pulse the spinach in the food processor if you’d like.  Don’t forget that a few fresh gratings of whole nutmeg make anything with spinach and parmesan sing.  These little guys are nice enough for the holiday table or can be paired with a cup of tomato soup for a quick and easy mini meal.  It is my pleasure to announce: The ‘King of Cheeses” is no longer in exile…long live the King!

Parmesan Spinach Cakes

Update 4/5/11 I’ve added some finely chopped fresh dill and a few tablespoons of fat free feta with tasty results.  Enjoy!

Serves 8

10 ounce box frozen chopped spinach, drained and squeezed of excess water*

1/2 cup fat free cottage cheese

1/2 cup grated parmesan cheese (weight is the most accurate measurement: 50 grams/scant 2 ounces)

2 eggs, beaten

2 cloves garlic, grated on microplane/rasp

1/4 teaspoon salt

1/4 teaspoon pepper

a few gratings of fresh nutmeg

Preheat oven to 400 degrees.  Spray 8 cups of a 12 cup muffin tin with olive oil spray.  Combine all ingredients and fill muffin cups evenly.  Bake for 20 minutes.  Let rest for 5 minutes in pan before running a knife around the edges to loosen.  Turn cakes out of pan.

*Puree in a food processor for a more uniform appearance, if desired.

Nutritional Information Per Serving:

1 per serving, serves 8

64 calories, 3 grams fat, 0.8 grams fiber, 6.7 grams protein


4 responses to “Parmigiano Reggiano Lovers Rejoice!

  1. Mmm, I’m so excited to make these! Thank you for saving the King!

  2. You’re very welcome…how I love cheese!

  3. These turned out great! I used fat-free ricotta because we’re not big cottage cheese fans. We’re going to have them with fish and rice for dinner.

  4. Hubby is hosting a holiday brunch at his office next week so I’m sending these in-but baked in mini muffin tins so that they can be enjoyed as bite-sized finger food. They’re definitely keepers!