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