Ingredients
12 oz fresh spinach(mature spinach works best in this recipe as baby spinach is a little to tender.)
1/2 cup part-skim ricotta cheese or low-fat cottage cheese.
1/2 cup finely shredded parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic minced
1/4 tsp salt
1/4 tsp freshly ground pepper
Preparation
Preheat oven to 350 F
Pulse spinach in 3 batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta cheese, parmesan, eggs, garlic, salt and pepper. Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. They will be 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.
