Spinach & Feta Cups
Perfectly seasoned chopped spinach combines with feta cheese and sun-dried tomatoes to make a savory filling for light and airy puff pastry cups. Plus, you can have these delicious appetizers on the table in just 45 minutes!
Ingredients
1 tablespoon olive oil
2 tablespoons minced shallot
1 teaspoon minced garlic
1 cup chopped frozen spinach, thawed and well drained
0.25 cup crumbled feta cheese
2 tablespoons minced sun-dried tomatoes
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
2 tablespoons minced shallot
1 teaspoon minced garlic
1 cup chopped frozen spinach, thawed and well drained
0.25 cup crumbled feta cheese
2 tablespoons minced sun-dried tomatoes
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
Instructions
Heat the oven to 350°F.
Heat the oil in a 10-inch skillet over medium heat. Add the shallots and garlic. Cook and stir for 2 minutes. Add the spinach and cook for 1 minute. Remove the skillet from the heat. Stir in the cheese and tomatoes.
Spoon the spinach mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the pastries are hot. Let cool on a wire rack for 5 minutes.
Heat the oil in a 10-inch skillet over medium heat. Add the shallots and garlic. Cook and stir for 2 minutes. Add the spinach and cook for 1 minute. Remove the skillet from the heat. Stir in the cheese and tomatoes.
Spoon the spinach mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the pastries are hot. Let cool on a wire rack for 5 minutes.
Spinach & Feta Cups
Perfectly seasoned chopped spinach combines with feta cheese and sun-dried tomatoes to make a savory filling for light and airy puff pastry cups. Plus, you can have these delicious appe...
Directions
Print
Heat the oven to 350°F.
Heat the oil in a 10-inch skillet over medium heat. Add the shallots and garlic. Cook and stir for 2 minutes. Add the spinach and cook for 1 minute. Remove the skillet from the heat. Stir in the cheese and tomatoes.
Spoon the spinach mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 5 minutes or until the pastries are hot. Let cool on a wire rack for 5 minutes.
Ingredients
1 tablespoon olive oil
2 tablespoons minced shallot
1 teaspoon minced garlic
1 cup chopped frozen spinach, thawed and well drained
0.25 cup crumbled feta cheese
2 tablespoons minced sun-dried tomatoes
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
Easy Layered Dip
Everyone loves this creamy, cheesy and spi...
Ham & Cheese Stromboli
This is the appetizer that will be first t...
Basil-Mushroom Tartlets
These savory appetizers will satisfy the m...
Hazelnut Cappuccino Rugalach
What a clever way to make rugalach...roll�...