Puff Pastry Spinach Cups

Ingredients

• Puff pastry

  Frozen, ready-to-bake

  3 ½ oz or 99g

• Garlic

  Raw

  3 clove or 9g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 ½ cup or 234g

• Sour cream

  Reduced fat, cultured

  1 tbsp or 15g

• Cream cheese

  Low fat

  3 tbsp or 45g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. Chop the garlic. Heat a non-stick skillet over medium-low heat, add a little cooking oil, and cook the garlic briefly. Add the spinach and cook until all the water has evaporated. Set aside to cool.
3. In a bowl, combine the cooled spinach with sour cream, cream cheese, and shredded mozzarella cheese. Season with salt and black pepper to taste.
4. Divide the puff pastry into 8 pieces and press each piece into a muffin tin well.
5. Fill each pastry cup with the spinach mixture using a spoon.
6. Bake for about 20 minutes, or until the cups are golden brown.

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