Parmesan Spinach Cakes

Parmesan Spinach Cakes @ http://easydiethub.blogspot.com/

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• Makes: 2 servings
• Prep: 15 mins
• Start to Finish: 40 mins
• Carb Grams Per Serving: 6

Ingredients

• 12 ounces fresh spinach, (see Note)
• 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
• 1/2 cup finely shredded Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

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.
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6. Tips: 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.
7. Weights & Measures
8. 10 ounces trimmed mature spinach=about 10 cups raw
9. 10 ounces baby spinach=about 8 cups raw
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11. MAKE AHEAD TIP: Equipment: Muffin pan with 12 (1/2-cup) muffin cups

Nutrition Information

Servings Per Recipe: 2

PER SERVING: 141 cal., 8 g total fat (4 g sat. fat), 123 mg chol., 456 mg sodium, 6 g carb. (2 g fiber), 13 g pro.