Parmesan Spinach Cakes - cooking recipe

Ingredients

10 ounces baby spinach leaves
1/2 cup part-skim ricotta cheese
1/2 cup parmesan cheese, shredded
1/2 cup Egg Beaters egg substitute
1 fresh garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Pam cooking spray

Preparation

Preheat oven to 400\u00b0F
Pulse spinach in three batches in a food processor until finely chopped.
In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
Coat 8 cups of a muffin tin with Pam cooking spray.
Divide the spinach mixture among the 8 cups.
Bake the spinach cakes until set, about 20 minutes.
Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.