Tuesday, January 22, 2013

Spinach cake or souffle?

I found this recipe in an email sent to me by Eating Well Magazine.  It looked like a good, fairly easy recipe. I decided to give it a whirl.  The end result: a yummy spinach treat!  However, I can't determine whether or not Spinach Cake is the right name for this. It's closer to a souffle.

Then of course the original recipe called for making the "cakes" in a muffin pan.  I can't even imagine doing that. I think you'd end up with really SMALL portions. So I decided to make them in ramekins. This left two portions - sizeable I thought - while still being pretty low in calories and fat. Sweet.



  • 12 ounces fresh spinach, (see Note)
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


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 two ramekins with either butter or Pam spray.

Bake the spinach cakes until set, about 23-26 minutes  (you may want to check them with a toothpick to see if it comes out clean). Let stand in the pan for 5 minutes. Loosen the edges with a knife. Serve warm, sprinkled with more Parmesan, if desired.

  • Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
  • Weights & Measures
  • 10 ounces trimmed mature spinach=about 10 cups raw
  • 10 ounces baby spinach=about 8 cups raw


I used frozen spinach. But one thing I need to caution you on here is to make sure you've squeezed  out all the water from the spinach! I mean it. You'll end up with a watery souffle and it'll be disappointing.

Finally, I used Egg Beaters for the eggs. Cuts down a bit on cholesterol and some calories.

Bon appetit!

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