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!
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