Parmesan Spinach Cakes

By Loni

If you like spanikopita, try these simple but elegant-looking little spinach cakes.

Ingredients

• 12 ounces fresh spinach
• 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

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 cottage cheese (or ricotta), Parmesan, eggs, garlic, salt and pepper; stir to combine.

Divide the spinach mixture among the 8 cups (they will be very full) of a 12-cup muffin tin. (Coat muffin cups with spray if you have ever sprayed the tin with non-stick spray)

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a hard spatula and turn out onto a large plate. Serve warm, sprinkled with more Parmesan if desired.