Spinach Soufflé Cups

These moist and D'Licious Parmesan Spinach Soufflé Cups have to be one the best way to serve spinach to your family or friends! Kids will gobble them up!

They are lite and creamy, made with ricotta, Parmesan and garlic - packed with tons of flavor and vitamins;) What's not to love?

Enjoy!

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Ingredients

• 12 ounces fresh spinach, (see note)
• ½ cup part-skim ricotta cheese, or low-fat cottage cheese
• 2 tbsp. heavy cream
• ½ cup finely shredded Parmesan cheese, plus more for garnish
• 2 large eggs, beaten
• 1 clove garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper 

Directions

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 cream, ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Use 12 silicon muffin cups or coat 12 regular muffin cups of the muffin pan with cooking spray. Divide the spinach mixture among the 12 cups (filling almost to the top).
4. Bake until set, about 20 minutes. Let stand in the pan for 5 minutes. Simply peel the spinach soufflé out of each silicon cup (that’s why I love these so much) or Loosen the edges with a knife from regular cups and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

• Equipment: 12 ( ½-cup) silicon muffin cups (or regular muffin tins sprayed with cooking spray
• 10 ounces trimmed mature spinach=about 10 cups raw 10 ounces baby spinach=about 8 cups raw

Made with love, love, love. - Michelle

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