Spinach & Cheese Appetizers

A simple but delicious side dish, yummy appetizer or quick snack from the fridge


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  • 35 ounces of baby spinach
  • One beaten egg
  • 1 cup Italian seasoned bread crumbs
  • 3 tblspns of grated cheese – Italian or Greek
  • Black pepper
  • Olive Oil


Fill a large soup pot 2/3 full and bring to a boil.

Add 35 ounces of organic baby spinach to the boiling water slowly, stirring it all.

Simmer for  about two minutes, then drain into a colander, pushing the remaining water out with a wooden spatula.  Do not overcook.

Place the well-drained spinach into a large cool bowl.

Add one organic beaten egg, stirring well.

Stir in Italian seasoned bread crumbs to taste – I usually use about one cup, but adjust according to the moisture in the spinach.  You want the mixture to be slightly dry, but don’t let the breadcrumbs overwhelm the spinach.

Grate in black pepper to taste.

Mix in three generous tblspns of grated cheese – your choice:  Asiago, Parmiagiano Reggiano, Fontina or Romano – or a combination of two or three cheeses.

Or take an entirely different direction and stir in a half cup of crumbled Feta cheese.  But don’t mix the Feta with the Italian.

BAKE at 375° 

Line two cookie sheets with aluminum foil and brush well with olive oil.

Place teaspoonful size amounts of the mixture on the cooking sheet and press down to flatten slightly.

Bake at 375° for 30 minutes.  Turn over and bake about another 15 minutes.  Times will vary based on how moist the mixture is so keep a close watch on the baking the first time. I prefer the spinach cakes a little brown.


Serve hot with apple sauce or baked apples at a meal.  Goes well with sliced Jersey tomatoes and corn on the cob in season, and maybe a roast chicken and a chilled crisp bottle of Chardonnay or Sauvignon Blanc.

Or serve as an appetizer or cold snack.

If serving as an appetizer, before baking add slivered almonds to the top for an extra bounce and broil for two minutes before removing from the oven.

Another option:  when in season, slice several tomatoes (thick slices) and place on oiled cookie sheets.  Spoon the spinach mixture on top of each.  Add slivered almonds on top and broil until brown, but don’t overcook the tomatoes.

Serves four people as a side dish, but it goes fast.