Spinach cakes with parmesan

Spinach cakes with parmesan

Ingredients 4 servings

12 ounces fresh spinach, (see Note)

1/2 cup part-skim ricotta cheese, or low-fat cottage cheese....I prefer to use goats cheese, much stronger taste
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

Preheat oven to 400 °F/ 200C

Pulse spinach in three batches in a food processor until finely chopped. (Or if like me you haven't got a food processor, hand chop into small pieces with sharp knife.) Place into to a medium bowl. Add ricotta/ cottage cheese)/ goats cheese, Parmesan, eggs, garlic, salt and pepper; stir to combine. Finely grease 8 cups of the muffin pan with cooking oil. 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.

Equipment: Muffin baking tin with at least 8 'cups'
Best to use young spinach if possible.