Parmesan Spinach Cakes (Eating Well)
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 20 min | Yield: 4 cakes |
From EatingWell.com
Ingredients
- 6 oz Baby Spinach
- 1/4 cup Low Fat Ricotta Cheese
- 1/4 cup Parmesan Cheese Freshly Shredded
- 1 Brown Eggs
- 1/2 tsp Garlic
- 1/8 tsp Salt
- 1/8 tsp Pepper, Black
Directions
Preheat oven to 400°F.
Pulse spinach in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, Parmesan, egg, garlic, salt and pepper; stir to combine.
Coat 4 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 4 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.