Directions:
- Preheat oven to 400°F
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.87 Kcal (1951 kJ) | ||
| Calories from fat | 186.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 32% | |
|---|---|---|---|
| Cholesterol | 66.91mg | 22% | |
| Sodium | 1833.92mg | 76% | |
| Potassium | 1794.24mg | 38% | |
| Total Carbs | 22.41g | 7% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 49.29g | 99% | |
| Vitamin C | 80.3mg | 134% | |
| Iron | 9mg | 50% | |
| Calcium | 1124.3mg | 112% | |
| Amount Per 100 g | |||
| Calories | 81.75 Kcal (342 kJ) | ||
| Calories from fat | 32.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 32% | |
|---|---|---|---|
| Cholesterol | 11.74mg | 22% | |
| Sodium | 321.83mg | 76% | |
| Potassium | 314.87mg | 38% | |
| Total Carbs | 3.93g | 7% | |
| Sugars | 0.08g | 2% | |
| Dietary Fiber | 1.03g | 23% | |
| Protein | 8.65g | 99% | |
| Vitamin C | 14.1mg | 134% | |
| Iron | 1.6mg | 50% | |
| Calcium | 197.3mg | 112% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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