* Exported from MasterCook *
Parmesan Spinach Cakes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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12 ounces fresh spinach -- trimmed, about 12 cups
2 large eggs -- beaten
1/2 cup part-skim ricotta cheese -- or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese -- plus more for garnish
1 garlic clove -- minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Special Equipment: -- muffin pan with 12 (1/2 cup) muffin cups
Preheat oven to 400F.
Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. add eggs, ricotta (or cottage cheese), 1/2 cup Parmesan, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. 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.
Makes 4 servings, 2 spinach cakes each.
Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"8 cakes"
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Per Serving (excluding unknown items): 141 Calories; 8g Fat (49.3% calories from fat); 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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