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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe from Eating Well. States, If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. I can't wait to try them! They suggest using them as a light, vegetarian lunch. This will serve 4 as a main dish (2 per person) or 8 if you are just serving 1 to each person as a side dish. 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 |
2 large eggs, beaten |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped.
3. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
4. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
5. Bake the spinach cakes until set, about 20 minutes.
6. 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.
7. Serve warm, sprinkled with more Parmesan, if desired.
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