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January 3, 2013 • Posted by Katie Marber
While the holidays act as a wonderful time to indulge in rich, savory appetizers served at festive parties, if you’re hosting a baby shower this season, the menu might differ from your New Year’s dishes. Put the pigs in a blanket on the backburner for now, and opt for some small plates packed with more nutritional value and all the flavor. With all the right ingredients and less than an hour, Parmesan Spinach Cakes can become the talk of the party if served this season!
Parmesan Spinach Cakes are wonderful for a baby shower because they contain mouth-watering cheeses appropriate for pregnant women. While every woman is different, ricotta cheese does not normally constitute as a hazardous soft cheese. It does, however, contain high levels of protein and calcium, as well as vitamins A and D. Of course, spinach adds an excellent amount of iron to any diet, especially a pregnant woman’s. Pregnant or not, everyone at the party can feast on these fairly low-cal cakes with less guilt!
12 cups raw, trimmed mature spinach
½ cup part-skim ricotta cheese
½ cup finely shredded Parmesan
2 large eggs, beaten
1 clove minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat the oven to 400 degrees F. Gradually chop spinach in a set of three in food processor, until finely chopped, and then transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, salt and pepper, stirring to combine. Coat 8 cups of muffin pan with cooking spray and pour spinach mixture into each cup. Bake the cakes for about 20 minutes. Cool in the pan for 5 minutes, then loosen the edges and turn onto a serving plate. Serve warm and sprinkle with Parmesan.