Parmesan Spinach Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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
• 2 large eggs, beaten
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Recipe

• 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.