Parmesan Spinach Cakes

By DeBruynC1

Nutrition

Per serving: 141 calories; 8 g fat ( 4 g sat , 3 g mono ); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.

Ingredients

• 12ounces12 ounces fresh spinach, (see Note)
• 1/2cup1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
• 1/2cup1/2 cup finely shredded Parmesan cheese, plus more for garnish
• 2large2 large eggs, beaten
• 1clove1 clove garlic, minced
• 1/4teaspoon1/4 teaspoon salt
• 1/4teaspoon1/4 teaspoon freshly ground pepper

Preparation

Step 1

1) Preheat oven to 400°F.
2) 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.
3) Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4) 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.

Tips and Notes:

Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights and Measures:
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw