Monday, February 11

Spinach Cheese Cups

These great little tart shaped cups combine two of my favorite things, cheese covered vegetables and fun, interactive meals. These can even make a great handheld appetizer or hors d'oeuvre, try these for a great temping treat.

Full time: 35-40 minutes
Makes 12 cups

You will need:

4 eggs
12 oz frozen spinach
4 oz cream cheese, room temperature
2 oz Velveeta, cut into 12 pieces
3 tbsp whole wheat flour (can substitute all purpose)
1 tsp onion powder
1/2 tsp ground black pepper

Let us begin:

Preheat oven to 350.

Place spinach in a colander.

Run under cold water to defrost for 2-3 minutes.

Press down to drain out all excess water.

Cover with towel and set aside to drain for 5 minutes.

In a medium bowl place cream cheese and smash with spoon.

Blend in onion powder and pepper.

Blend in flour.

Blend in eggs and spinach.

Spray a 12 cup muffin tin heavily with cooking spray.

Divide mixture into the 12 cups, roughly 3 tbsp per cup. Make sure to smooth down.

Place 1 square Velveeta into the center of each cup, push down lightly.

Bake in oven for 20-24 minutes, until the edges start to turn golden.

Remove from oven and let sit, 5-8 minutes to let set.

Remove from pan and serve, enjoy!