Wednesday, January 19, 2011
Let Them Eat Spinach Cakes
Other people, alone for an evening, might dig into a carton of ice cream with a spoon, or open a cold can of baked beans, but I'd go for that smooth and creamy Stouffer's spinach souffle every time.
I love spinach any ol' which way – fresh in a salad or on a sandwich, added to soups or pasta dishes, creamed alongside a steak. Growing up, spinach was a staple at the dinner table, but my mother always served it the same way – topped with hard-boiled egg and drizzled with vinegar. Although I still like it that way, I love creamed spinach.
My husband (he wants me to come up with a special name for him when I talk about him here; I’m thinking about it) doesn’t like the creamed or soufflé versions as much as I do, so I began to make mini soufflés in muffin cups and freezing them so I could easily have one for breakfast or lunch. When I go teach a day at school, they’re great for a quick reheat in the microwave.
I started making these after reading a South Beach Diet cookbook and then began fooling around with them a bit to suit me a little better (not just to make them more fattening!)
So here’s my new secret pleasure . . . Spinach Cakes. But it's not a secret anymore.
adapted from South Beach Diet
12 ounces fresh spinach
¼ cup grated Parmesan cheese
½ cup Greek yogurt, plain*
2 large eggs, beaten
1 clove garlic minced
¼ teaspoon ground nutmeg (or about 5 scrapes of a whole nutmeg on a grater)
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 degrees Fahrenheit. Cook the spinach in a non-stick skillet until wilted; cool slightly and chop finely. (Or use ½ 10-ounce block of frozen chopped spinach, thawed and squeezed dry. Or use a whole block and double the rest of the ingredients.)
Blend all together in a bowl and fill 8 paper-lined muffin cup (or grease them well.) Bake 20 minutes. Let stand a few minutes before eating.
Makes 4 servings, 2 spinach cakes a serving (about 140 calories a serving)
*Sometimes, I can't find Greek-style yogurt and it is more expensive. So I've been buying non-fat plain yogurt and letting it sit in a strainer in the refrigerator for a few hours, or overnight, and I have thicker yogurt.)
(I just added the mushrooms in the picture to make the spinach cups a little prettier, ready for their close-up, Mr. DeMille.)