These spinach-feta cakes are the best grab-and-go solution for busy mornings, quick lunches or portable snacks.
These savory cakes combine plenty of spinach with the tangy creaminess of feta cheese.
Baking them in a muffin tin ensures portions are perfectly sized and easy to grab.
Photo:photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Enjoy these cakes warm straight from the oven or made ahead and reheated.
Coat a 12-cup muffin tin with cooking spray.
Heat 1 teaspoon oil in a small skillet over medium heat.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Add 12 cup onion; cook, stirring occasionally, until translucent and lightly browned, about 3 minutes.
Transfer to a large bowl; do not clean the food processor bowl.
Transfer the cooked onion to the food processor.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Add the feta mixture to the bowl with the spinach; stir until well combined.
Bake until the cakes are set and the edges pull away from the pan, 24 to 26 minutes.
Let stand in the pan for 5 minutes.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Loosen the edges with a knife and transfer to a large plate.
To make ahead
Refrigerate in an airtight container for up to 5 days.
Reheat in the microwave.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Frequently Asked Questions
We recommend sticking with fresh baby spinach here.
These cakes are endlessly versatile.
They are excellent served with a fried egg on top or with slices of creamy avocado.
Parmesan or Pecorino Romano can also work for a different flavor profile.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
