Parmesan Spinach Cakes

By á-81356

Try this delicious recipe for Parmesan Spinach Cakes.

Ingredients

• 12 ounces fresh spinach
• 1 ⁄2 cup part-skim ricotta cheese or 1⁄2 cup low fat cottage cheese
• 1 ⁄2 cup finely shredded parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 garlic clove, minced
• 1 ⁄4 teaspoon salt
• 1 ⁄4 teaspoon fresh ground pepper

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.