Preheat oven to 400 F.
Pulse spinach in three batches in a food processor until finely chopped.
Transfer to a medium bowl. Add ricotta , parmesan, eggs, garlic, salt and pepper; stir to combine.
Line 8 cup muffin pan with liners.
Divide spinach mixture among the 8 cups.
Bake spinach cakes until set. About 20 minutes.
Let stand in the pan for 5 minutes.
Serve warm, sprinkle with parmesan cheese if desired.