From the AICR Test Kitchen
Week of December 26, 2011
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Contact: Alice Bender, (202) 328-7744

Elegant Cheesy Spinach Cakes

from the
American Institute for Cancer Research

Popeye, the classic cartoon character, had it right. Spinach is packed with nutrients. And, serving it in little cakes not only makes for an elegant and appealing presentation, but it allows you to concentrate a lot of flavor in a great side dish or appetizer.

The dark green leafy vegetable is native to Southeast Asia and has been used for centuries. By the eighth century AD, it had reached Europe and eventually made it to the Americas. It is plentiful year round in most markets and can be found fresh, canned and frozen.

When buying spinach be aware that stage of harvesting can make a difference in how it is prepared. Baby spinach is harvested earlier and tends to be more tender than large leaf, mature spinach. When using mature spinach, make sure you remove any tough stems.

Cheese is the perfect companion to spinach. It adds another flavor and a nice creamy texture. The eggs help bind the cakes together. Note, though, that you should let them set for a few minutes after baking to ensure that they don't break apart when removing them from the baking pan.

These spinach cakes offer perfect portion control. You can serve them as a tasty appetizer, along with cucumber slices and celery sticks topped with hummus. They also work well as a delectable side dish paired with a serving of wild or brown rice and a nice Asian-style stir fry main dish. Or, they also go well with roasted chicken.

Either way you will be adding a nutritious, flavorful and colorful dish to your menu.

Spinach Cake

Elegant Cheesy Spinach Cakes

  • 12 oz. fresh baby spinach
  • 1/2 cup part-skim ricotta cheese (low-fat cottage cheese may be substituted)
  • 1/4 cup shredded Romano (Parmesan cheese may be used)
  • 3 large eggs (can substitute 2 large eggs, plus 2 egg whites, beaten)
  • 2 cloves garlic, minced
  • Freshly ground pepper to taste
  • Canola oil cooking spray

Preheat oven to 400 degrees.

Use food processor and pulse spinach until it is finely chopped, but don't overdo it. Place spinach in bowl. Add cheeses, eggs, garlic and pepper. Stir to combine well.

Coat 8 "cups" of a muffin pan (1/2 cup size)* with spray. Spoon in spinach mixture. Bake about 20 to 22 minutes. Remove pan from oven and let stand 6 or 7 minutes to allow spinach cakes to firm up. Loosen sides with knife and gently lift out.

Sprinkle a bit of additional Romano or Parmesan on top (optional) and serve warm as a great appetizer or side dish.

*For bite-sized spinach cakes use a 24 "mini-muffin" pan and bake 12-14 minutes

Makes 8 spinach cakes: 8 appetizers or 4 side dish servings

Per serving (appetizer size): 80 calories, 4 g total fat (2 g saturated fat), 5 g carbohydrate,
7 g protein, 2 g dietary fiber, 180 mg sodium.

Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.

We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at

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