Spinach Walnut Cakes

Recommended wine pairing: Remole

Makes 16-20 small cakes*
An easy to serve finger food

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

Preheat the oven to 400 F. 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*.

*For a more elegant occasion serve them plated on top of our Roasted Red Pepper Sauce

Serve with Roasted Red Pepper Sauce.