Parmesan Spinach Cakes

By Grandmax4

Ingredients

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

Details

Servings 4

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.