Parmesan Spinach Cakes

Name: 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 (or parmesan cheese substitute, like asiago); 2 large eggs, beaten; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper

7 ingredients

7 steps

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 (or parmesan cheese substitute, like asiago)
2 large eggs, beaten
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Directions

1

Preheat oven to 400°F.
2

Pulse spinach in three batches in a food processor until finely chopped.
3

Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
4

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
5

Bake the spinach cakes until set, about 20 minutes.
6

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.
7

Serve warm, sprinkled with more Parmesan, if desired.