Spinach Cakes with Parmesan

By BlueSchmoo

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
• ________________
• SERVES 2
• 6 ounces fresh spinach
• 1/4 cup part-skim ricotta cheese, or low-fat cottage cheese
• 1/4 cup finely shredded Parmesan cheese, plus more for garnish
• 1 large egg, beaten Or use 1 Flax Egg
• 1/2 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from eatingwell.com

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.