Ingredients:
12 ounces fresh spinach
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
Directions:
Preheat oven to 400°F.
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.
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.
Makes 4 Servings (2 Spinach Cakes Per Serving)
Nutritional Info Per Serving: 141 calories; 8 g fat; 123 mg cholesterol; 6 g carbs; 13 g protein; 2 g fiber;
456 mg sodium
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
Directions:
Preheat oven to 400°F.
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.
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.
Makes 4 Servings (2 Spinach Cakes Per Serving)
Nutritional Info Per Serving: 141 calories; 8 g fat; 123 mg cholesterol; 6 g carbs; 13 g protein; 2 g fiber;
456 mg sodium
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