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Spinach Cups
Method
- Butter 24 muffin tins and fit in lightly butter thin slices of bread with crusts removed.
- Boil spinach, drain and then liquidize to make approximately 1- 1/2 cups.
- Fry spinach in 1 tbsp. butter, cool.
- Spread thinly in toast cups, almost till the edge.
- Combine cream cheese liquidized with 2 eggs.
- Add the sour cream,grated cheese, chopped spring onions, salt, pepper and mustard.
- Pour dessertspoon of this mixture into each spinach cup, taking care that it does not overflow.
- Bake at 180°C for about 15 mins. till the filling is well risen and set. Serve hot.
Ingredients:
8 thin slices - bread
1 kg - spinach
1/2 cup - cream cheese
1/3 cup - sour cream
1 tbsp - butter
2 - eggs
2 tbsp - grated cheese
3 tbsp - chopped spring onions
salt, pepper and mustard to taste
8 thin slices - bread
1 kg - spinach
1/2 cup - cream cheese
1/3 cup - sour cream
1 tbsp - butter
2 - eggs
2 tbsp - grated cheese
3 tbsp - chopped spring onions
salt, pepper and mustard to taste
RECIPES BY REHANA KHAMBATY
