Prep 15 mins
Cook 20 mins
My version of a nice cheese little spinach cake from EatingWell. The sit time is important or they will not hold together. These are moist, light and tender. I used a knife and spoon to remove from tin and had no problems. **5 minute sit time not included in cook time**
- Preheat oven to 400°F
- Pulse spinach in three batches in a food processor until finely chopped.
- In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
- Coat 8 cups of a muffin tin with Pam cooking spray.
- Divide the spinach mixture among the 8 cups.
- Bake the spinach cakes until set, about 20 minutes.
- Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
- Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.
Very tasty. I do not have muffin cups so I baked it in a loaf pan and just sliced it. We eat it cold on a hot spring day, delish.
Wow this is a great way to serve spinach! Instead of egg-beaters, I used 1 egg then made up the rest of the 1/2 cup with egg whites. I used fat-free cottage cheese instead of ricotta. These are easy to make and have such a wonderful flavor. I may add a dash of crushed red pepper flakes next time. Thanks for sharing the recipe!
These are like little mini spinach souffles! I halved the recipe, and used no fat cottage cheese instead of ricotta. I'm sure it would have been much better with the ricotta, but I'm watching calories! Mine didn't seem to set up at 20 minutes, so I cooked a bit longer (probably because of the no fat cottage cheese substitution). I also used a knife and spoon to remove from the tin, and they came out easily....I was actually very worried about this, since my muffin tin seems to stick! Very light tasting, but at the same time cheesy and rich. I wouldn't hesitate to serve these as an appetizer at a holiday party, they are so festive and green!