Perky Parmesan Spinach Cakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simply elegant little spinach cakes. High calcium, high potassium, low caloie and best of all delicious. Serving size is 2 cakes each. From Eating Well magazine Sept-Oct. 2008 Ingredients:
12 ounces fresh spinach (see note) |
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 teaspoon salt |
1/4 teaspoon freshly ground pepper |
Directions:
1. Preheat oven to 400°F.
2. 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.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. 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
5. *use baby spinach for salads and hardier spinach for cooking
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