Ingredients
- 12 oz. 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 lg eggs, beaten
- 1 clove garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly 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.
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.