Parmesan Spinach Cakes
http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html
From EatingWell: September/October 2008
4 servings, 2 spinach cakes each
| Active Time: 15 minutes | Total Time: 40 minutes
Ingredients
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
Preparation
Preheat oven to 400°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
