Emerald City

Probably because I was serving them to two hockey players, the first response to their appearance was, "They look like green pucks." And sure enough they aren't the most glamorous of creations. But what they lack in looks they make up for in flavor. The cooking does not dull the freshness. I have a few left over that I'm going to sandwich in a pita with some tomato and lemon yogurt dressing.

Emerald Florentine Cakes
(Adapted from Eating Well, Sept. 2008)
Makes 8
1/2 cup finely grated Parmesan cheese, plus more for garnish
1/2 cup low-fat ricotta
12 ounces fresh spinach
2 large eggs
1/4 teaspoon smoked salt (or sea salt)
Freshly ground black pepper

Preheat oven to 400 degrees. If using block Parmesan, cut into large cubes and grind in the Vita-Mix.

Measure out 1/2 cup of cheese and empty container of the rest. Combine all the ingredients in the container. Start motor on variable #1, increase to #7 and run until combined. Pulse a couple of times and use tamper to fully incorporate ingredients.

Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups. Bake the cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Run a butter knife around the edges to loosen. Serve warm, sprinkled with more Parmesan.