The Best Years in Life Healhy Recipes

Featured Recipe

Parmesan Spinach Cakes
(The Best Years in Life) If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes. One reviewer wrote: "I love these, especially with a dollop of sour cream on top. Make extra leftovers taste great for breakfast. And, yes, fresh spinach is a must"

Another reviewer suggested using little or no salt and substituting 1/8 teaspoon of cayenne powder for the ground pepper. Still another reviewer said that adding chopped shrimp made the recipe truly delicious (just be careful that you get safe shrimp - NOT from the Gulf of Mexico or the West Coast, thanks to the Gulf oil spill and Fukushima in Japan).

Ingredients:

12 ounces fresh spinach, (see Note)
1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
1/4 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten (preferabley cage free organic eggs)
1 clove garlic, minced
1/4 teaspoon Himalayan pink salt
3/4 teaspoon freshly ground pepper

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

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Instructions:

1. Preheat oven to 400°F.

2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

3. Coat 8 cups of the muffin pan with organic olive oil cooking spray. Divide the spinach mixture among the 8 cups (they will be very full). Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes.

4. 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.

Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Original recipe and image source (as modified): http://www.eatingwell.com/recipe/252946/parmesan-spinach-cakes/

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