12 oz. fresh spinach (remove stems from mature spinach)
1/2 c. part-skim ricotta cheese or low-fat cottage cheese
1/2 c. finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 t. salt
1/4 t. 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 cheese, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of a muffin tin with cooking spray. Divide the spinach mixture evenly among the 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 remove from pan. Serve warm with additional Parmesan if desired.
Recipe courtesy of Eating Well
Nutrition information: calories 141, fat 8 g., carbohydrates 6g., protein 13 g. per serving (2 spinach cakes)
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