Parmesan Spinach Cakes

Spinach is one of the healthiest foods you can eat and if you like spinach pie, you’ll love this mini version of Parmesan Spinach Cakes. This healthy spinach recipe is baked in a muffin tin, which makes these spinach cakes great for a portion-controlled healthy lunch or breakfast.

 

Parmesan Spinach Cakes

Ingredients

• 12 ounces fresh spinach
• 1 / 2 cup part- skim ricotta
• 1 / 2 cup Parmesan
• 2 eggs
• 1 minced garlic clove
• 1 / 4 teaspoon each pepper and salt.

Method

1. Using the fresh spinach, pulse in three batches in a food processor until finely chopped.
2. Transfer spinach to a medium bowl and stir in the
   ricotta, Parmesan, eggs, garlic and pepper and salt.
3. Coat 8 cups of the muffin pan with cooking spray.
4. Divide the spinach mixture among the 8 cups.
5. Bake the spinach cakes at 400 ° F until set, about 20 minutes.
6. After removing from the oven, let stand in the pan for 5 minutes to reduce the chances of them sticking to the muffin tin.
7. Loosen the edges with the knife and turn out onto a clean cutting board or large plate.
8. Serve warm sprinkled with more Parmesan.

According to the USDA National Nutrient Database, one cup of cooked spinach provides 3.5 mg of iron whereas a cup of raw spinach only contains 1 mg of iron.

Calories: 140, Protein: 13 g