Parmesan spinach cakes
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Parmesan spinach cakes

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Parmesan spinach cakes Parmesan spinach cakes Document Transcript

  • Parmesan Spinach Cakes<br />Ingredients<br />12 ounces fresh spinach, can be either mature (10 cups raw) or baby (8 cups raw)<br />1/2 cup part-skim ricotta cheese, or low-fat cottage cheese<br />1/2 cup finely shredded Parmesan cheese, plus more for garnish<br />2 large eggs, beaten<br />1 clove garlic, minced<br />1/4 teaspoon salt<br />1/4 teaspoon freshly ground pepper<br />Preparation<br />Preheat oven to 400°F.<br />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.<br />Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).<br />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.<br />Nutrition<br />Per serving : 141 Calories; 8 g Fat; 4 g Sat; 3 g Mono; 123 mg Cholesterol; 6 g Carbohydrates; 13 g Protein; 2 g Fiber; 456 mg Sodium; 560 mg Potassium<br />