This is a fun side dish—and nice and light for the post-holiday. They are kind of like little spinach-cheese pies. And very quick to bring together. They’ll be in the muffin cups and ready to be baked before the oven can heat to 400 degrees. Use any good quality grating/melting cheese in this recipe. I think pecorino, cheddar or gouda would also work well.
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Adapted from a recipe in Eating Well September/October 2008
Time: 10 minutes active; 40 minutes total
Servings: 6 (2 cakes each)
12 ounces fresh spinach, washed to remove any loose dirt
1/2 cup ricotta cheese
1/2 cup parmesan cheese, finely grated
2 large eggs
1 garlic clove, minced
1/4 teaspoon salt and pepper, each
1. Preheat oven to 400 degrees.
2. Pulse spinach in several batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, parmesan, eggs, garlic, salt and pepper. Stir to combine.
3. Coat muffin cups with cooking spray. Divide spinach mixture among the 12 cups and level.
4. Bake cakes until set, about 30 minutes. Remove from oven and let stand in pan 5 minutes. Loosen edges with a knife and turn out onto a large plate. Serve warm with more grated parmesan on top, if desired.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.