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Parmesan Spinach Cakes

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“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:
35mins
YIELD:
8 cakes
UNITS:
US

Ingredients Nutrition

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.

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