Parmesan Spinach Cakes

When you're overwhelmed with greens it sure is nice to have some tried-and-true recipes to fall back on. This one came from my sister-in-law, Bett Wilson Foley. She served it at Abi's bridal shower last fall. It's a "do-againer"!

Parmesan Spinach Cakes

12 ounces fresh Spinach
1/2 cup ricotta cheese (may substitute 1/2 cup cottage cheese)
1/2 cup finely shredded parmesan cheese, plus more for garnish
2 large eggs, beaten
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

• Preheat oven to 400 degrees. Coat 8 cups of a muffin pan with cooking spray.
• Pulse spinach in three batches in a food processor until finely chopped.
• Transfer to a medium bowl. Add the rest of the ingredients. Stir to combine.
• Divide the spinach mixture among the 8 oiled muffin cups (they will be very full).
• Bake until set, 20 - 25 minutes.
• Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a cutting board or large plate. Serve warm, sprinkled with more parmesan, if desired.

PS ... I made this tonight using 8 ounces of spinach and 4 ounces of beet greens because that's what I had prepped in the 'fridge. I do believe you could substitute your favorite greens in any combination.