Gluten Free Spinach Cakes

Dr. Nandi's gluten free muffin

Use organic ingredients whenever possible.

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12 oz. spinach

1/2 cup part skim ricotta cheese

1/2 cup crumbled feta cheese

2 large eggs, beaten

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp freshly ground pepper


  • Preheat oven to 400 F.
  • Pulse spinach in three batches in a food processor until finely chopped.
  • Transfer to a medium bowl. Add ricotta , parmesan, eggs, garlic, salt and pepper; stir to combine.
  • Line 8 cup muffin pan with liners.
  • Divide spinach mixture among the 8 cups.
  • Bake spinach cakes until set. About 20 minutes.
  • Let stand in the pan for 5 minutes.
  • Serve warm, sprinkle with parmesan cheese if desired.

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