Spinach Feta Cakes

These Spinach-Feta Cakes are the ultimate grab-and-go heroes for busy mornings, speedy lunches or an anytime snack. At the base of these cakes is heart-healthy spinach plus feta and ricotta cheese, which add a bit of protein along with tangy, creamy flavors. Whip up a batch (or two!) in your muffin tin, and you’ve got perfectly portioned bites ready to roll. Enjoy them warm from the oven, or make them ahead for those days when life feels like a sprint. Just pop one in the microwave for 30 seconds, and voilà! You’ve got a steamy, satisfying bite of cheesy, spinachy goodness. Follow the tips and tricks below, and we promise that these spinach-feta cakes will have your back. 

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Do not overstuff the food processor bowl. It’s best to work in batches of about 5 cups each so that the spinach gets chopped uniformly. 
• If you have one, use a silicone muffin mold for this recipe. The spinach cakes will release easily, and silicon molds are easy to clean. A metal tin works well too, just be sure to let them cool in the pan for about 5 minutes and use a knife to release them from the edges of the pan if needed.

Nutrition Notes

• Spinach is loaded with compounds like chlorophyll, beta carotene and flavonoids, which may help protect cells from damage and inhibit cancer cell growth. This heart-healthy green also contains vitamin K, calcium and magnesium to help maintain strong bones. 
• While feta cheese is higher in sodium than many other cheeses, it still provides some calcium to help support bone health. And to help balance the saltiness of the feta, we also use ricotta cheese, which adds even more calcium and some protein as well.