Spinach Parmesan Cakes


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.

Spinach Parmesan Cakes
Prep time
Cook time
Total time
  • 1 bag frozen whole-leaf spinach (16 oz), thawed, drained, and squeezed dry
  • 2 T butter, melted
  • .5 sweet onion, finely diced
  • 2 t garlic, minced
  • 1 c dry breadcrumbs, parmesan or italian-flavored (or use plain bread crumbs and add ½ t dried oregano and ½ dried basil)
  • 2 eggs, beaten
  • 1 c grated parmesan cheese
  • kosher salt and freshly-ground pepper, to your liking
  1. Heat oven to 375 and spray a baking sheet with nonstick spray.
  2. Stir all ingredients together in large mixing bowl.
  3. Form mixture into 1.5" 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 they cannot roll away.
  4. 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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