Individual Spinach Cakes

4 servings, 2 spinach cakes each

Do you love creamed spinach as much as I do?  Well, here’s a healthier alternative to this savory side dish that’s quite tasty.   It’s a recipe adapted from Eating Well Magazine.

Ingredients:

2 10-ounce packages frozen chopped spinach, thawed and well drained 
1 to 2 Tablespoons olive oil
1 medium sweet onion, diced
1 cup part-skim ricotta cheese
1 cup grated or finely shredded Parmesan cheese
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Optional: bread crumbs or additional Parmesan cheese for topping

                                                          Here they are before baking

Directions:

• After the spinach is thawed, squeeze out as much of the liquid as you can.  I used a colander and pressed until no more liquid remained.  This prevents "soggy" cakes!
• Preheat oven to 375 degrees F.  
• Add 1-2 Tablespoons olive oil to medium skillet and add diced onion.  Saute the diced onion until tender and caramelized. 
• In a  medium bowl, add the well drained spinach, onion, ricotta, Parmesan cheese, eggs, garlic, salt and pepper.  Stir to combine well.
• Coat 12 cups of a muffin pan with cooking spray.  Divide the spinach mixture among the cups, pressing to flatten; they will be pretty full. Top with bread crumbs of desired.
• Bake the spinach cakes until set, about 25 minutes.  Let stand in the pan for 5 minutes.  Lossen the edges with a knife and turn out onto a large serving plate.  
• Serve warm, sprinkled with more Parmesan cheese if desired.