Parmesan Spinach Cakes

• 12 oz fresh spinach(mature spinach works best in this recipe as baby spinach is a little to tender.)
• 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 tsp salt
• 1/4 tsp freshly ground pepper

1. Preheat oven to 350 F
2. Pulse spinach in 3 batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta cheese, parmesan, eggs, garlic, salt and pepper.
3. Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. They will be full.
4. 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.

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

Taken from www.epicurious.com/recipes/member/views/parmesan-spinach-cakes-50123325 (may not work)