Directions:

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped.
3. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
4. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
5. 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.
6. Serve warm, sprinkled with more Parmesan.

Nutritional Info (per serving):

• Serves 4
• Calories 141
• Protein 13g
• Effective Carbs 4g
• Fat 8g