Recipe Day: Parmesan Spinach Cakes

It took me a while to actually make them because I thought processing the spinach would be a pain. And it was -- it went fast, but little spinach bits get everywhere during the transfer and the cleanup. Still, these are very tasty little buggers. They remind me of Dr. Praegers spinach cakes only they are better (and more filling)!



12 ounces fresh spinach, processed in 3 batches so its finely chopped

1/2 C part skim ricotta

1/2 C finely shredded parm, plus some for garnish

2 eggs, beaten

1 clove garlic, minced

salt and pepper to taste (don't really need the salt if the parm is salty)



process spinach, add beaten eggs, ricotta, parm, garlic, salt and pepper. Mix well. Place in 8 small muffin cups, well-coated with cooking spray (I used 6 large muffin cups). Bake in pre-heated 400 degree oven for 20 minutes. Let stand 5 minutes. Sprinkle with resereved parm and serve warm.



Serving, 2 muffins (using 8 muffin cups): 140 cals, 8 g fat, 13 g protein, 2 g fiber.