Ingredients

• 2 large eggs which should be beaten

• ¼ teaspoon of salt and freshly ground pepper

• 1 clove of garlic that is minced

• ½ cup of Parmesan cheese which should be finely shredded

• Extra Parmesan cheese for garnishing purpose

• ½ cup of part-skim ricotta cheese or low fat cottage cheese

• 12 ounces of spinach that is fresh

Notes

• Muffin pan as equipment is required which can hold 12(1/2 cup) muffin cups

• We usually use mature spinach than the baby spinach that is immature and harvested earlier than the large-leafy one.

• Make sure you remove the tough stems when using mature spinach.

Weight and Measure

• Baby spinach and mature spinach will vary slightly. So, you can make use of both interchangeably in your recipes. Baby spinach has got mild flavor.

• 10 ounces of mature spinach, if trimmed = 10 cups raw

• 10 ounces of baby spinach = about 8 cups raw

Preparation

• Heat the oven keeping temperature at 400 degrees F

• Make use of the food processor for pulsing of spinach in three batches until the spinach is finely chopped

• Take a medium sized bowl and put the chopped into it

• Use the following as additional ingredients to the chopped and stir

                       Ricotta cheese

                       Parmesan cheese

                       Eggs 

                       Garlic

                       Salt and pepper

• Make use of cooking spray to coat 8 cups of the muffin pan

• Spinach mixture should be divided among for the 8 cups to be full

• Bake the spinach cakes, setting the timer for 20 minutes

• Let the cakes be in the stand for about 5 minutes time span

• Make use of Knife to cut the edges loose

• Keep plate, large in size or cutting board ready for the cakes when turned out

Spinach cakes are ready to be served, warm and sprinkled with Parmesan