LOW CALORIE RECIPE

Parmesan Spinach Cakes

  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.

Equipment: Muffin pan with 12 ( ½-cup) muffin cups

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.

Weights & Measures 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw

Ingredients
Fresh spinach 12 ounces
Ricotta or low-fat cottage cheese ½ cup
Shredded Parmesan cheese ½ cup
Eggs 2
Clove garlic 1
Salt ¼ teaspoon
Black Pepper ¼ teaspoon
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