Crispy Spinach Cakes Recipes

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees 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 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• 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 clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400 degrees 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 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• 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 clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

CREAMED SPINACH WITH CRISPY CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

EASY FRIED SPINACH

Steps:

• Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.

DEEP FRIED SPINACH

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

PARMESAN SPINACH CAKES

Steps:

• 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 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• 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 clean cutting board or large plate.
• Serve warm, sprinkled with more Parmesan, if desired.

CRISPY SPINACH CAKES

Steps:

• Mix all ingredients except oil together set aside. Heat 1/2-inch depth oil in a heavy skillet drop dough by tablespoonfuls into skillet. Heat for 4 to 6 minutes until golden flip and heat other side. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

CRISPY SPINACH CAKES

Steps:

• Mix all ingredients except oil together set aside. Heat 1/2-inch depth oil in a heavy skillet drop dough by tablespoonfuls into skillet. Heat for 4 to 6 minutes until golden flip and heat other side. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

CRISPY SPINACH

Steps:

• Separate spinach leaves from stems and wash in plenty of water.
• Dry leaves completely and slice into fine shreds Make sure the leaves are completely dry Dry roast sesame seeds for a few minutes till lightly coloured.
• Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
• Line a colander with absorbent paper and place it close by.
• Heat oil in a wok or deep frying pan till smoking hot.
• Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
• Remove from oil with a slotted spoon and place in the colander.
• Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
• Continue cooking remaining spinach in the same way.
• Serve immediately.

CRUNCHY SPINACH CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup., Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.