Parmesan Spinach Cakes

Preparation

1. Preheat oven to 400 degrees F.
2. 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.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. 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.

Tips

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, although yields may vary slightly. Be sure to remove the tough stems from mature spinach before using.

Weights & Measures:

• 10 ounces trimmed mature spinach = about 10 cups raw
• 10 ounces baby spinach = about 8 cups raw

Per serving: 141 calories; 8 g fat (4 g saturated fat, 3 g mono unsaturated fat); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium

Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Exchanges: 1 vegetable, 1 1/2 medium-fat meat

Contributed by: EatingWell.com

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