PARMESAN SPINACH CAKES
Steps:
- Preheat oven to 400 degrees F.
- 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.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- 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.
SPINACH CAKE MUFFINS
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
- Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
- Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
- To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.
SPINACH CAKE
Make and share this Spinach Cake recipe from Food.com.
Provided by fidem
Categories Dessert
Time 45m
Yield 500 gr spinach, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Brush a 41 x 24 baking pan with oil, dust with flour. Set aside.
- Puree the spinach in a food processor, put aside. ( Do not cook, it should be raw).
- Whisk together the egg and sugar for 2-3 minutes.
- Add olive oil, lemon juice and pureed spinach, mix well for 1 minute.
- Sift flour, vanilla and baking powder into the mixture.
- Mix well, for a few minutes.
- Pour the mixture into the baking pan. Cook for 30 minutes. (It is done when a knife inserted into the center comes out clean.).
- When cooled, cut off the cake's all sides 1/2 inch thick and powder the crumbs with a blender.
- Remove to a serving platter.
- Spread whipped cream on top and sprinkle the powdered cake on top of the cream.
Nutrition Facts : Calories 626.8, Fat 23.5, SaturatedFat 4.8, Cholesterol 113.3, Sodium 175.8, Carbohydrate 94.7, Fiber 3.2, Sugar 51.6, Protein 11.2
PARMESAN SPINACH CAKES
Recipe from Eating Well. States, "If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes." I can't wait to try them! They suggest using them as a light, vegetarian lunch. This will serve 4 as a main dish (2 per person) or 8 if you are just serving 1 to each person as a side dish.
Provided by januarybride
Categories < 30 Mins
Time 30m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- 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.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- 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.
SPINACH FRITTERS (RACHAEL RAY)
Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!
Provided by januarybride
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
- Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.
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- 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.
- Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
- 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.
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