Mini Spinach Pies: Parmesan Spinach Cakes
If you like spinach pie, you'll love this mini version: 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.
Spinach is one of the healthiest foods you can eat. Here's a recipe that uses a muffin tin to make delicious Parmesan Spinach Cakes. Using 12 ounces fresh spinach, pulse in three batches in a food processor until finely chopped. Transfer spinach to a medium bowl and stir in 1/2 cup part-skim ricotta, 1/2 cup Parmesan, 2 eggs, 1 minced garlic clove and 1/4 teaspoon each pepper and salt. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. Bake the spinach cakes at 400°F until set, about 20 minutes. After removing from the oven, let stand in the pan for 5 minutes to reduce the chances of them sticking to the muffin tin. Loosen the edges with the knife and turn out onto a clean cutting board or large plate. Serve warm sprinkled with more Parmesan. Find this recipe and more healthy recipes on EatingWell.com.