½cupfinely shredded Parmesan cheeseplus more for garnish
2large eggsbeaten
1clovegarlicminced
¼teaspoonsalt
¼teaspoonfresh ground pepper
Instructions
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.