Parmesan Spinach Cakes

1. 1

   Preheat oven to 400u00b0F

2. 2

   Pulse spinach in three batches in a food processor until finely chopped.

3. 3

   In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.

4. 4

   Coat 8 cups of a muffin tin with Pam cooking spray.

5. 5

   Divide the spinach mixture among the 8 cups.

6. 6

   Bake the spinach cakes until set, about 20 minutes.

7. 7

   Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.

8. 8

   Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.

No additional tips available.