Parmesan Spinach Cakes

• 12 ounces fresh spinach
• 1/2 cup part-skim ricotta cheese or 1/2 cup low fat cottage cheese
• 1/2 cup finely shredded parmesan cheese, plus more for garnish (or parmesan cheese substitute, like asiago)
• 2 large eggs, beaten
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. Preheat oven to 400u0b0F.
2. Pulse spinach in three batches in a food processor until finely chopped.
3. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
4. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
5. Bake the spinach cakes until set, about 20 minutes.
6. 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.
7. Serve warm, sprinkled with more Parmesan, if desired.

fresh spinach, ricotta cheese, parmesan cheese, eggs, garlic, salt, fresh ground pepper

Taken from www.food.com/recipe/parmesan-spinach-cakes-404084 (may not work)