Spinach Cups

• 2/3 c. chopped onion
• 1 small garlic clove, minced
• 1 Tbsp. olive or vegetable oil
• 1 pkg. (9 oz.) frozen chopped spinach
• 1 can (4 oz.) mushroom pieces, drained and chopped
• 1/2 c. Italian style bread crumbs
• 1/2 c. shredded Cheddar cheese
• 1/2 c. plain yogurt
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 can (10 oz.) refrigerated flaky biscuits (10)

1. Heat oven to 375u0b0.
2. Lightly grease 20 mini muffin cups.
3. In large skillet saute onion and garlic in olive oil until tender. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper.
4. Blend well.
5. Set aside.
6. Separate dough into 10 biscuits, separate each into 2 layers.
7. Place each layer in a muffin cup; firmly press in bottom and up sides.
8. Spoon generous tablespoon spinach mix into each cup.
9. Bake 15 to 20 minutes or until golden brown.
10. Let set a few minutes.
11. Remove to serving plate.
12. Can garnish with dollop of sour cream.
13. Serve warm.

onion, garlic, olive, spinach, mushroom, italian style bread crumbs, cheddar cheese, plain yogurt, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410312 (may not work)