Parmesan Spinach Cakes

Directions

1. 1
   Preheat oven to 400°F
2. 2
   Pulse spinach in three batches in a food processor until finely chopped.
3. 3
   In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
4. 4
   Coat 8 cups of a muffin tin with Pam cooking spray.
5. 5
   Divide the spinach mixture among the 8 cups.
6. 6
   Bake the spinach cakes until set, about 20 minutes.
7. 7
   Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
8. 8
   Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.