Spinach Cups

• 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

1. Trim bread crust.
2. Flatten bread slices with rolling pin. Cut slices into quarters.
3. Press into mini (1 3/4-inch) muffin pans coated with cooking spray.
4. Bake in 350u0b0 preheated oven for 5 to 7 minutes or until bread cups are lightly browned.
5. Drain spinach.
6. Press between paper towels to remove excess moisture. Set aside.
7. Coat large skillet with cooking spray; add margarine. Place over medium heat until margarine melts.
8. Add onion and saute 4 to 5 minutes.
9. Stir in spinach.
10. Cook 2 to 3 minutes or until thoroughly heated.
11. Combine cream cheese with remaining ingredients.
12. Add spinach mixture.
13. Stir well.
14. Spoon into bread cups (about 2 teaspoon per cup).
15. Bake at 350u0b0 for 5 minutes or until thoroughly heated.
16. Yield: 36 appetizers.

very, vegetable cooking spray, margarine, onion, cream cheese, pimento, clove garlic, hot sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=64196 (may not work)