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.