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.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2013/05/18/spinach-parmesan-cakes/