Spinach Cakes (Pulpetti tal-Ispinaci )
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spinach, fresh, 470 grams Jocca cottage cheese or Ricotta Cheese 60 grams Parmesan Cheese, grated, 30 grams Egg, fresh, 1 Medium Egg white only , 1 Medium Salt, 0.25 tsp Pepper, black, 0.25 tsp
Serving Size: Make for 4 person / 2 cakes each
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Drections:
1. Preheat oven to 400F
2. Pulse spinach in three batches in a food processor intil finely chopped. Transfer to medium bowl.Add the low fatt cottage cheese ( ricotta ), Parmesan, eggs, garlic, salt & pepper, stir to combine.
3. Coat 8 cups of muffin pan with cooking spray. Divide the spinach mixture among the the 8 cups ( They will be very full )
4. Bake the spinach cakes until set,about 20 minutes. Leave them in the pan for about 5 minutes loosen the edges with a knife and turn them out onto a clean copping board or large plate.
5. Serve warm, sprinkled with more Parmesan cheese, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user AQUILJOE.
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Drections:
1. Preheat oven to 400F
2. Pulse spinach in three batches in a food processor intil finely chopped. Transfer to medium bowl.Add the low fatt cottage cheese ( ricotta ), Parmesan, eggs, garlic, salt & pepper, stir to combine.
3. Coat 8 cups of muffin pan with cooking spray. Divide the spinach mixture among the the 8 cups ( They will be very full )
4. Bake the spinach cakes until set,about 20 minutes. Leave them in the pan for about 5 minutes loosen the edges with a knife and turn them out onto a clean copping board or large plate.
5. Serve warm, sprinkled with more Parmesan cheese, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user AQUILJOE.
Nutritional Info Amount Per Serving
- Calories: 98.4
- Total Fat: 4.7 g
- Cholesterol: 46.6 mg
- Sodium: 407.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.6 g
- Protein: 10.5 g
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