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6 servings
Original recipe yields 6 servings
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 cup loosely packed baby spinach leaves, chopped
2 green onions, finely chopped
2 Tbsp. pesto
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Let's Make It
1
Heat oven to 375ºF.
2
Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
3
Bake 12 to 14 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and feta until blended; set aside. Combine spinach, onions and pesto.
4
Use rounded handle of wooden spoon to press indentation into center of each pastry cup, being careful to not press through to bottom of cup.
5
Spoon cream cheese mixture into pastry cups; top with spinach mixture.
6
Bake 7 to 10 min. or until heated through.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 270mg
12%
Total Carbohydrates 22g
8%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 5g
10%
Vitamin A
20%
Vitamin C
4%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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