Parmesan Spinach Cakes

1. 1

   Preheat oven to 350 F

2. 2

   Pulse spinach in 3 batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta cheese, parmesan, eggs, garlic, salt and pepper.

3. 3

   Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. They will be full.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.