Spinach Parmesan Cakes

18 May


I have said it before and will say it again: I usually do not get too fancy with my spinach. But I love the results when I do, so maybe it is time for a change!

The results of this recipe surprised me in such a good way. I did not expect the ingredients to combine into something that tastes so complex and is so filling. It is one of those recipes that makes me actually visibly smile when I remember there is some left over in my fridge.

This picture is one spinach parmesan cake, staged on a bed of grated parmesan cheese… but I recommend a serving of two or three, aside a simple roasted protein, like salmon or chicken, and a grain, like quinoa or wild rice. It is a great recipe to mix and shape ahead, and then just throw in the oven before serving to make sure it is fresh and hot.


– 1 bag frozen whole-leaf spinach (16 oz), thawed, drained, and squeezed dry
– 2 T butter, melted
– 1/2 sweet onion, finely diced
– 2 t garlic, minced
– 1 c dry breadcrumbs, parmesan or italian-flavored (or use plain bread crumbs and add 1/2 t dried oregano and 1/2 dried basil)
– 2 eggs, beaten
– 1 c grated parmesan cheese
– S + P

How do I make it?

  • Preheat oven to 375. Spray a baking sheet with nonstick spray.
  • Stir all ingredients together in large mixing bowl.
  • Form mixture into 1 + 1/2 inch balls and place one inch apart on baking sheet. If you want to, slightly flatten them using the bottom of a glass – not necessary, but it will make it a little easier to handle and eat if it cannot roll away.
  • Bake 15 minutes, or until puffed and slightly brown. Serve warm.

Original link: http://chefmom.blogspot.com/2009/09/spinach-parmesan-balls.html


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