Parmesan Spinach Cakes

Parmesan Spinach Cakes (Adapted from Eating Well)

12 ounces trimmed fresh spinach
1/2 cup ricotta cheese
2 ounces finely shredded Parmesan cheese
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
pinch fresh grated nutmeg

Preheat oven to 400 degrees.

In a food processor, pulse spinach in three batches until finely chopped. Scoop the spinach into a medium bowl and add ricotta, Parmesan, eggs, garlic, crushed red pepper, pepper, salt and nutmeg. Stir until well combined.

Evenly divide the mixture between the 8 wells of a 12 cup muffin tin lightly coated with nonstick spray. Pour a little water into the bottom of the unused wells to prevent scorching.

Place into the oven and bake until the centers are set, about 18 to 24 minutes. Place muffin tin on a wire rack for 5 minutes to cool slightly before removing cakes. Serve with additional shredded Parmesan on top, if desired.

Makes 4 servings of 2 spinach cakes each.

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