Parmesan Spinach Cakes

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**

• Ready In: 35 mins
• Yields: 8 cakes

Ingredients

• 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

Directions

1. Preheat oven to 400°F
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.