Spinach-Feta Cakes

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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. Enjoy these cakes warm straight from the oven or made ahead and reheated.

By
Amanda Stanfield
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Amanda Stanfield
Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.
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Updated on August 31, 2025
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
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Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Spinach Feta Cakes
Credit:

photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Active Time:
25 mins
Total Time:
55 mins
Servings:
6
Nutrition Profile:
No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Weight Loss Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Gluten-Free
  • Baking in a muffin tin makes these cakes the perfect grab-and-go snack for busy days.
  • Spinach is packed with nutrients that protect your cells.
  • Using a food processor ensures consistent chopping and blending for uniform 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. 

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 silicone molds are easy to clean. A metal tin works well too, just be sure to let the cakes 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.
the ingredients to make the Spinach Feta Cakes

photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 teaspoon extra-virgin olive oil

  • ½ cup finely chopped onion

  • 2 (10-ounce) packages baby spinach (20 cups)

  • ¾ cup finely crumbled feta cheese

  • ¼ cup part-skim ricotta cheese

  • 2 large eggs

  • ¼ cup fresh dill, chopped

  • ¼ cup fresh mint, chopped

  • 1 tablespoon minced garlic

  • ¼ teaspoon ground pepper

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon salt

Directions

  1. Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray. Heat 1 teaspoon oil in a small skillet over medium heat. Add ½ cup onion; cook, stirring occasionally, until translucent and lightly browned, about 3 minutes.

    a photo of the onion diced cooking in a pan

    photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle

  2. Working in batches of 5 cups, pulse 2 (10-ounce) packages spinach in a food processor until finely chopped, stopping to scrape down the sides as needed, 3 to 5 pulses. Transfer to a large bowl; do not clean the food processor bowl. Transfer the cooked onion to the food processor. Add ¾ cup feta, ¼ cup ricotta, 2 eggs, ¼ cup each dill and mint, 1 tablespoon garlic and ¼ teaspoon each pepper, crushed red pepper and salt; process until just combined, about 10 seconds. Add the feta mixture to the bowl with the spinach; stir until well combined.

    a photo of the ingredients in a food processor

    photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle

  3. Divide the spinach mixture among the prepared muffin cups (about ⅓ cup each), pressing the mixture into each cup.

    the mixture portions divided into muffin cups and prepped for baking

    photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle

  4. 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. Loosen the edges with a knife and transfer to a large plate. Serve warm.

To make ahead

Refrigerate in an airtight container for up to 5 days. Reheat in the microwave.

Frequently Asked Questions

  • Can I use frozen spinach in place of fresh?

    We recommend sticking with fresh baby spinach here. Frozen spinach retains more water than fresh and also has a stronger, more earthy flavor that will compete with the other flavors in the spinach cakes.

  • What can I serve with spinach feta cakes?

    These cakes are endlessly versatile. Snack on them as-is or pair them with fresh fruit for breakfast or serve them with Greek-style yogurt for some added tanginess (and protein!). They are excellent served with a fried egg on top or with slices of creamy avocado. You can also use these spinach cakes in place of a fried egg in a breakfast sandwich.

  • What can I substitute for feta cheese?

    If you’re not a fan of feta, try other crumbly cheeses like goat cheese or add more ricotta for a creamier texture. Parmesan or Pecorino Romano can also work for a different flavor profile.

EatingWell.com, March 2025

Nutrition Facts (per serving)

129 Calories
8g Fat
8g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cakes
Calories 129
% Daily Value *
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 9g 18%
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 82mg 27%
Vitamin A 535µg
Vitamin C 30mg 33%
Vitamin D 0µg
Vitamin E 2mg 16%
Folate 214µg
Vitamin K 484µg
Sodium 374mg 16%
Calcium 239mg 18%
Iron 3mg 19%
Magnesium 90mg 21%
Potassium 652mg 14%
Zinc 1mg 14%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Hilary Meyer
Hilary Meyer
Hilary Meyer
Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes.
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and
Alex Loh
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Alex Loh
Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas.
EatingWell's Editorial Guidelines