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4 servings, 2 spinach cakes each
Active Time: 15 minutes
Total Time: 40 minutes
Ingredients
12 ounces fresh spinach, (see Note)
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
Preparation
* 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.
Tips & Notes
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
Note: Baby spinach is immature or young spinach-it's harvested earlier
than large-leaved mature spinach. We like the sturdy texture of
mature spinach in cooked dishes and serve tender, mild-flavored baby
spinach raw or lightly wilted. Baby and mature spinach can be used
interchangeably in these recipes (yields may vary slightly); be sure
to remove the tough stems from mature spinach before using.
Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw
Active Time: 15 minutes
Total Time: 40 minutes
Ingredients
12 ounces fresh spinach, (see Note)
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
Preparation
* 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.
Tips & Notes
Make Ahead Tip: Equipment: Muffin pan with 12 (1/2-cup) muffin cups
Note: Baby spinach is immature or young spinach-it's harvested earlier
than large-leaved mature spinach. We like the sturdy texture of
mature spinach in cooked dishes and serve tender, mild-flavored baby
spinach raw or lightly wilted. Baby and mature spinach can be used
interchangeably in these recipes (yields may vary slightly); be sure
to remove the tough stems from mature spinach before using.
Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw
