Recipe: Parmesan Spinach Cakes (using ricotta, baked in muffin pan cups)

PARMESAN SPINACH CAKES

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

12 ounces fresh spinach*
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

Preheat oven to 400 degrees 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.

*Baby spinach is immature or young spinach-it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Makes 8 spinach cakes, 4 servings
Adapted from source: Eating Well Magazine