Parmesan Spinach Cakes

• 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

1. Preheat oven to 400u0b0F
2. Pulse spinach in three batches in a food processor until finely chopped.
3. In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
4. Coat 8 cups of a muffin tin with Pam cooking spray.
5. Divide the spinach mixture among the 8 cups.
6. Bake the spinach cakes until set, about 20 minutes.
7. Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
8. Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.

baby spinach, ricotta cheese, parmesan cheese, egg beaters, garlic, salt, pepper, spray

Taken from www.food.com/recipe/parmesan-spinach-cakes-437859 (may not work)