These make a delicious grab-and-go breakfast, lunch or dinner. I often bake a double batch and freeze them in Ziploc bags. When I need a quick snack or meal, I pop a few in the microwave for a minute or two.
1/2 cup low fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 400°F.
2. Microwave the spinach until completely thawed. Squeeze out as much water as you can, using paper towels to blot. (This is really important! If you leave too much moisture in the spinach, your cakes with be watery). Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine. 3. Coat 8 muffin pan cups with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. 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.