Thursday, June 16, 2011

Recipe: Parmesan Spinach Cakes

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

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.

Note: 12 oz trimmed mature spinach = about 12 cups raw

Recipe from EatingWell: September/October 2008

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