• 12 ounces fresh spinach, (see Note)
• 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
• ½ cup finely shredded Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

• Preheat oven to 400 degrees F.
• Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, 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.

Calories: 141 | Carbohydrates: 5.5g | Protein: 12.9g | Cholesterol: 110mg | Sodium: 448mg | Potassium: 562mg | Fiber: 1.9g | Sugar: 1g | Vitamin A: 8316IU | Vitamin C: 24mg | Calcium: 310mg | Iron: 3mg