Spinach Cups - cooking recipe

Ingredients

9 (1/2 oz.) slices very thinly sliced whole wheat bread
vegetable cooking spray
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tsp. margarine
1/2 c. finely chopped onion
1/2 c. cream cheese
1 (2 oz.) jar diced pimento, drained
1 small clove garlic, minced
1 tsp. hot sauce
1/8 tsp. salt
1/8 tsp. pepper

Preparation

Trim bread crust.
Flatten bread slices with rolling pin. Cut slices into quarters.
Press into mini (1 3/4-inch) muffin pans coated with cooking spray.
Bake in 350\u00b0 preheated oven for 5 to 7 minutes or until bread cups are lightly browned.
Drain spinach.
Press between paper towels to remove excess moisture. Set aside.
Coat large skillet with cooking spray; add margarine. Place over medium heat until margarine melts.
Add onion and saute 4 to 5 minutes.
Stir in spinach.
Cook 2 to 3 minutes or until thoroughly heated.
Combine cream cheese with remaining ingredients.
Add spinach mixture.
Stir well.
Spoon into bread cups (about 2 teaspoon per cup).
Bake at 350\u00b0 for 5 minutes or until thoroughly heated.
Yield: 36 appetizers.