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Ingredients
| spinach: 10 oz |
| ricotta cheese (part skim): 1/2 cup |
| parmesan cheese (grated): 1/2 cup (shredded) |
| egg substitute: 1/2 cup |
| garlic: 1 clove (minced) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| cooking spray |
Parmesan Spinach Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- 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.