Page Title
Parmesan Spinach Cakes
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Ingredients:
2 ounces fresh spinach
2 cup part-skim ricotta cheese or low-fat cottage cheese
2 cup finely shredded Parmesan cheese, plus more for
garnish
large eggs, beaten
clove garlic, minced
1 /4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 400°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.

TIP: Note: 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 (yields may vary slightly); be sure to remove
the tough stems from mature spinach before using.  This
vegetarian recipe is “oh so healthy and nutritious.”
Parmesan Spinach
Cakes