Parmesan Spinach Cakes

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Parmesan Spinach Cakes

Parmesan Spinach Cakes

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

Serves 4

Prep Time 15 min

Total Time 40 min.

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

Cooking Directions

Step 1

Preheat oven to 400°F.

Step 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.

Step 3

Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).

Step 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.


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