Spinach Walnut Cakes
Makes 16-20 small cakes
Ingredients:
2 lbs fresh spinach, stemmed, cooked, chopped, and squeezed dry (or 20 ounces thawed frozen chopped spinach, squeezed dry)
1 large onion, minced
4 cloves garlic, minced
1 cup walnuts, finely chopped
4 large eggs, beaten
1 cup ricotta cheese
1 cup grated parmesan cheese
1 tsp grated nutmeg
Directions
Preheat the oven to 400F.
In a large bowl combine all the ingredients and mix well.
Butter muffin tins (single use foil tins are not recommended). Fill each tin with 2/3-1/2 a cup of spinach mixture, depending on the size of your tins.
Cook for 20 minutes until cakes are firm.
Allow cakes to cool 5 minutes before loosening the edges and gently turn out onto a serving platter.
Serve warm.
