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Categories:Viewed: 29 - Published at: 9 years ago
Ingredients
- 10 ounces baby spinach leaves
- 1/2 cup part-skim ricotta cheese
- 1/2 cup parmesan cheese, shredded
- 1/2 cup Egg Beaters egg substitute
- 1 fresh garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pam cooking spray
Method
- Preheat oven to 400°F
- Pulse spinach in three batches in a food processor until finely chopped.
- In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
- Coat 8 cups of a muffin tin with Pam cooking spray.
- Divide the spinach mixture among the 8 cups.
- Bake the spinach cakes until set, about 20 minutes.
- Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
- Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.
