AppetizerSnack

Spinach Cups

Name: Spinach Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 pcs whole wheat bread thinly sliced; 1 pcs cooking spray; 200 g frozen chopped spinach thawed; 1 tbsp butter; 50 g yellow onion finely chopped; 1 clove garlic minced; 80 g cream cheese softened; 40 g pimento drained and diced; 1 tsp hot sauce; 0.25 tsp salt; 0.25 tsp black pepper freshly ground

Crispy baked bread cups are filled with a warm, creamy spinach and cheese mixture. These bite-sized appetizers are perfect for parties and gatherings, offering a savory and satisfying mouthful.

An original recipe by Forkin

Total time: 40 min
Serves: 6
Difficulty: Medium
Per serving: 152 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

6 pcswhole wheat bread, thinly sliced
1 pcscooking spray
200 gfrozen chopped spinach, thawed
1 tbspbutter
50 gyellow onion, finely chopped
1 clovegarlic, minced
80 gcream cheese, softened
40 gpimento, drained and diced
1 tsphot sauce
0.25 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

mini muffin tin · rolling pin · bowl · spoon · spatula · skillet · knife · cutting board · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
Trim the crusts from the slices of bread.
About 3 min
Cook’s note: Use a serrated knife for the cleanest cuts.
3
Use a rolling pin to flatten each slice of bread until it is quite thin.
About 3 min
4
Cut each flattened bread slice into four equal squares.
About 2 min
5
Lightly coat a 24-cup mini muffin tin with cooking spray.
About 1 min
6
Press one bread square into each cup of the muffin tin, forming a small cup shape.
About 3 min
Cook’s note: Use your fingers to gently mold the bread against the sides of the tin.
7
Bake for 6-8 minutes, or until the bread cups are lightly browned and crisp. Set aside.
About 8 min
8
Squeeze the thawed spinach thoroughly to remove as much excess water as possible.
About 3 min
Cook’s note: You can press it between paper towels or squeeze it in a clean kitchen towel for best results.
9
Melt the butter in a skillet over medium heat.
About 1 min
10
Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
About 5 min
11
Stir in the minced garlic and cook for 30 seconds until fragrant.
About 1 min
12
Add the dry spinach to the skillet, stirring to combine with the onion and heat through for 2 minutes. Remove from heat.
About 2 min
13
In a medium bowl, mix together the softened cream cheese, diced pimento, hot sauce, salt, and pepper until smooth.
About 2 min
Cook’s note: Ensure the cream cheese is at room temperature for easier mixing.
14
Add the warm spinach mixture to the cream cheese bowl and stir until everything is well combined.
About 1 min
15
Spoon about two teaspoons of the spinach filling into each baked bread cup.
About 4 min
16
Return the filled cups to the oven and bake for 5 minutes, or until the filling is thoroughly heated.
About 5 min
17
Let the spinach cups cool for a few minutes before removing from the tin and serving warm.
Cook’s note: This helps them firm up and makes them easier to handle.

Per serving

Nutrition

64%Score

Calories: 151.6kcal
Protein: 5.6g
Carbs: 14.2g
Fat: 8.4g
Fibre: 2.9g
Sugar: 2.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 175°C (350°F) for 5-7 minutes until crisp.