These spinach cakes are based on a recipe I found from Eating Well Magazine/Website. The original recipe calls for fresh spinach, but I had frozen spinach, so I adapted the recipe for what I had on hand. I also added some nutmeg, because nutmeg with spinach and ricotta is a classic Italian flavor combination. The cakes turned out rather tasty. I wasn't particularly optimistic that Baby Girl would gladly eat so much straight spinach, but after coaxing her to take a small taste the first time, she has happily devoured them in bentos and at home. They make a nice side dish for parents, too. They freeze really well and taste great warm or at room temperature - perfect for bentos!
INGREDIENTS
12 ounces frozen spinach
1/2 cup whole milk ricotta cheese
1/2 cup finely shredded Parmesan cheese
2 large eggs, beaten
1 clove garlic, finely grated with a Microplane
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PREPARATION
Preheat oven to 400°F.
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
PREPARATION
Preheat oven to 400°F.
Defrost frozen spinach. Place in a tea towel and tightly twist the ends to to squeeze out all excess moisture. Transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, nutmeg, salt and pepper; stir to combine.
Coat 14 cups of a mini muffin pan with olive oil. Divide the spinach mixture among the 14 cups.
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 cooling rack. Serve immediately or put into a ziplock bag to store in the freezer for future use.
Coat 14 cups of a mini muffin pan with olive oil. Divide the spinach mixture among the 14 cups.
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 cooling rack. Serve immediately or put into a ziplock bag to store in the freezer for future use.
No comments:
Post a Comment