Creamed Spinach Pastry Cups

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I made these Creamed Spinach Pastry Cups this Christmas and they turned out to be a tasty little appetizer. I found the recipe on MyRecipes. The frozen pastry cups were easy to make, and I love the low-fat cream cheese! For my variation, I used Pepperidge Farm Pastry Cups instead of Athens, which might be smaller than what’s called for. Although I used more of the pastry cups, there was no spinach mixture left over. To save on cost I used shredded Parmesan cheese instead of Parmigiano-Reggiano cheese.

Ingredients:                                                                             IMG_3192

2 Pkgs. Pepperidge Farm Puff Pastry Cups (24 ct.)

1 Tbsp. olive oil

2 tsp. minced garlic

12 oz. baby spinach (coarsely chopped)

1/4 tsp. salt

2 Tbsp. heavy whipping cream

3 oz. 1/3 less fat cream cheese

1 oz. shredded Parmesan cheese (for topping)

Directions:

1. Prepare the puff pastry cups according to package directions.IMG_3193

2. Heat a large skillet over medium heat. Add oil and garlic. Cook garlic 1 minute or until fragrant.

3. Coarsely chop spinach. Add half of chopped spinach to pan. Cook for 2 minutes or until wilted, stirring frequently. Add remaining spinach and cook for an additional 2 minutes or until wilted, stirring frequently. Sprinkle mixture with salt and toss.                                                       IMG_3198

4. Stir in heavy whipping cream and cream cheese. Cook for one minute or until cheese is melted. Remove pan from heat.

5. Spoon about 1 tsp. spinach mixture into each pastry shell. Sprinkle with shredded Parmesan cheese and serve!

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2 thoughts on “Creamed Spinach Pastry Cups

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