Ingredients

Instructions

  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.