Parmesan Spinach Cakes

Preheat oven to 400 degrees F.

Pulse spinach in batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta, Parmesan, eggs, garlic, salt and pepper; stir to combine.

Spray a muffin pan with non-stick cooking spray. Divide the spinach mixture among the 8 cups.

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.