Parmesan Spinach Cakes

Ingredients:

• 12 ounces fresh spinach.
• ½ cup part-skim ricotta cheese, or low-fat cottage cheese.
• ½ cup finely shredded Parmesan cheese, plus more for garnish.
• 2 large eggs, beaten.
• 1 clove garlic, minced.
• ¼ teaspoon salt.
• ¼ teaspoon freshly ground pepper.

Instructions:

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.

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Photo Credit: eatingwell.com