Spinach Cups

• 9 slices very thinly sliced whole wheat bread
• Vegetable cooking spray
• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 teaspoons margarine
• 1/2 cup finely chopped onion
• 1/2 cup light process cream cheese, softened
• 1 (2-ounce) jar diced pimiento, drained
• 1 small clove garlic, minced
• 1 teaspoon hot sauce
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. 1) Trim crusts from bread; reserve bread crusts for another use. Flatten bread slices, using a rolling pin. Cut slices into quarters. Press into miniature (1 3/4-inch) muffin pans coated with cooking spray. Bake at 350 degrees for 5 to7 minutes or until lightly browned.
2. 2) Drain spinach; press between paper towels to remove excess moisture.
3. 3) Coat a large skillet with cooking spray; add margarine. Place over medium heat untiled melted. Add onion, and saute 4 to5 minutes or until tender. Stir in spinach; cook 2 to 3 minutes or until thoroughly heated.
4. 4) Combine cream cheese and next 5 ingredients in a bowl; add spinach mixture, stirring well. Spoon into bread cups (about 2 teaspoons per cup). Bake at 350 degrees for 5 minutes or until thoroughly heated

very, vegetable cooking spray, margarine, onion, light process cream cheese, pimiento, clove garlic, hot sauce, salt, pepper

Taken from www.epicurious.com/recipes/member/views/spinach-cups-52433571 (may not work)