Ingredients

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

Preparation

  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. Drain spinach; press between paper towels to remove excess moisture.

  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. 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