Parmesan Spinach Cakes - cooking recipe

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
Preparation
    Preheat oven to 400\u00b0F.
    Pulse spinach in three batches in a food processor until finely chopped.
    Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
    Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
    Bake the spinach cakes until set, about 20 minutes.
    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.
    Serve warm, sprinkled with more Parmesan, if desired.

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