Baked Ricotta Spinach Cups

I made these many times with great results.
The only thing to be careful is to not burn
the won-ton wrappers to much in the oven.
Wonton wrappers make for crispy, serving bowls.
This version features a rich ricotta spinach
filling that is fresh and simply delicious.

Ingredients:
Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
One 10-ounce frozen chopped spinach, thawed, squeezed dry
2 eggs
1 tablespoon cream
1 clove garlic, through a press
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Directions:
Preheat oven to 350 degrees.
Lightly spray the cups of a 12-muffin pan
with the vegetable cooking spray.
Gently press one wrapper into reach cup
and lightly spray the wrapper with the spray.
Bake for 5 minutes.
Remove from oven and cool on a wire rack.
Repeat with remaining wrappers.

In a small bowl combine the ricotta,
spinach, eggs, cream, garlic, salt,
black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.
Replace 12 of the baked cups into the muffin pan.
Fill with scant one tablespoon of filling mixture.
Sprinkle with more grated parmesan.
Lay a piece of aluminum foil lightly over the pan
and return to the oven. Bake for 17 minutes.
Remove to wire rack to cool.
Repeat with remaining cups and filling.
Makes 24 pieces.