Directions:
- Preheat oven to 400°F.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.79 Kcal (393 kJ) | ||
| Calories from fat | 46.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Cholesterol | 73.15mg | 24% | |
| Sodium | 304.06mg | 13% | |
| Potassium | 374.77mg | 8% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.1mg | 12% | |
| Calcium | 206.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 92.52 Kcal (387 kJ) | ||
| Calories from fat | 45.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 8% | |
|---|---|---|---|
| Cholesterol | 72.16mg | 24% | |
| Sodium | 299.94mg | 13% | |
| Potassium | 369.69mg | 8% | |
| Total Carbs | 3.83g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 15.8mg | 27% | |
| Iron | 2.1mg | 12% | |
| Calcium | 203.3mg | 21% | |
* 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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