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Baked Spinach Feta Cakes
Nawaal Ahmed

Baked Spinach Feta Cakes – Protein-Packed & Flavorful

Easy Spinach Feta Cakes for Healthy Meal Prep
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Snack
Cuisine: Mediterranean
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 120 g onion finely chopped
  • 600 g fresh spinach or 2 large packs, roughly chopped
  • 3 cloves garlic minced
  • 150 g feta cheese crumbled
  • 60 g ricotta cheese
  • 2 large eggs
  • 15 g fresh dill finely chopped
  • 15 g fresh mint finely chopped
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat olive oil in a pan over medium heat until it shimmers, then sauté the chopped onion until soft and slightly translucent
  2. Add minced garlic and cook briefly until fragrant, about 30 seconds
  3. Toss in the spinach and cook until wilted down and most moisture evaporates, stirring frequently
  4. Transfer the mixture to a bowl and let it cool slightly so it doesn’t scramble the eggs
  5. Add feta, ricotta, eggs, dill, mint, salt, pepper, and red pepper flakes to the bowl
  6. Mix everything until well combined into a thick, slightly chunky mixture
  7. Spoon the mixture evenly into a lightly greased muffin tin, filling each cavity almost to the top
  8. Bake in a preheated oven at 180°C (350°F) until set and lightly golden on top
  9. Let the cakes rest for a few minutes before removing, allowing them to firm up and hold shape

Notes

Protein: 9 g

Carbohydrates: 8 g

Fat: 8 g

Fiber: 2 g

Sugar: 2 g

Sodium: 320 mg