If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
- 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
- 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.
- Weights & Measures
- 10 ounces trimmed mature spinach=about 10 cups raw
- 10 ounces baby spinach=about 8 cups raw
Preheat the oven to 400 degrees F.
Pulse the spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add the ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
141 calories; 8g total fat; 4g total saturated fat; 123mg cholesterol; 456mg sodium; 6g carbohydrates; 2g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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