This recipe is perfect for your heart healthy holiday party not to mention only 80 calories per serving. From the American Institute for Cancer Research this recipe is just great to pair with a glass of bubbly and some good friends!
"These spinach cakes offer perfect portion control. You can serve them as a tasty appetizer, along with cucumber slices and celery sticks topped with hummus. They also work well as a delectable side dish paired with a serving of wild or brown rice and a nice Asian-style stir fry main dish. Or, they also go well with roasted chicken."

12 oz. fresh baby spinach
1/2 cup part-skim ricotta cheese (low-fat cottage cheese may be substituted)
1/4 cup shredded Romano (Parmesan cheese may be used)
3 large eggs (can substitute 2 large eggs, plus 2 egg whites, beaten)
2 cloves garlic, minced
Freshly ground pepper to taste
Canola oil cooking spray
Preheat oven to 400 degrees.

Use food processor and pulse spinach until it is finely chopped, but don't overdo it. Place spinach in bowl. Add cheeses, eggs, garlic and pepper. Stir to combine well.

Coat 8 "cups" of a muffin pan (1/2 cup size)* with spray. Spoon in spinach mixture. Bake about 20 to 22 minutes. Remove pan from oven and let stand 6 or 7 minutes to allow spinach cakes to firm up. Loosen sides with knife and gently lift out.

Sprinkle a bit of additional Romano or Parmesan on top (optional) and serve warm as a great appetizer or side dish.

*For bite-sized spinach cakes use a 24 "mini-muffin" pan and bake 12-14 minutes

Makes 8 spinach cakes: 8 appetizers or 4 side dish servings

Per serving (appetizer size): 80 calories, 4 g total fat (2 g saturated fat), 5 g carbohydrate,
7 g protein, 2 g dietary fiber, 180 mg sodium.