Parmesan Spinach Cakes
By pikassob
If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
Ingredients
- 12 ounces fresh spinach, (see Note)
- 1/2 cup part-skim ricotta cheese
- 1/2 cup shredded Parmesan cheese & more for garnish
- 2 large eggs, beaten
- 1 clove garlic, minced
- 1/4 teaspoon salt and ground pepper
Details
Servings 4
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
Preheat oven to 400°F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.
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