These cheesy spinach cups are easy to create and make a wonderful tasty bite for your next party. Great finger food with tons of flavor.
The thing I like about these little spinach cups is that I often have everything already on hand to make them in a pinch. In this specific recipe, I used pre-made pie crust but you could just make some with your favorite pie crust recipe.
I always have frozen spinach and different cheeses on hand. From there you can add in any spices you like. This one has chopped pickled jalapenos and garlic. Two more staples in our house.
Making Cheesy Spinach Cups
I wanted them to be small, bite-sized finger food, so I used an old jelly jar to cut out rounds.
They fit perfectly in this mini muffin pan.
Here I’m using a wooden tart shaper I bought from a Pampered Chef party years ago. It works great and I was glad to have the opportunity to use it, but you could use your fingers.
The filling is super easy. I used a food processor but you could easily mix it all up by hand.
The only problem is that you need to make a lot because they go quickly.
A yummy little bite of cheese, spinach, and a few other ingredients make these cheesy spinach cups a popular party food.
P.S. I love the combination of cheese and spinach. If you feel the same you may also like this Easy Breakfast Egg Spinach and Parmesan recipe, or this Spinach and Ricotta Pizza recipe. Find them and much more on my Recipes Page.
- 2 ready made pie crusts
- 1 cup frozen spinach (12 oz) thawed and drained
- 4 oz cream cheese
- 2 tablespoons pickled jalapeno peppers finely chopped
- 1 clove garlic
- 1/4 cup Parmesan cheese, grated
- 1 cup grated Fontina cheese
- 1/2 teaspoon salt
Preheat oven to 350 degrees
Make the filling by combining the cream cheese, Parmesan, jalapenos, garlic, spinach, salt and 1/2 cup of Fontina in a food processor. Blend well.
Roll out pie crust and use a small 2 inch round cutter or a the top of a small glass to cut rounds of dough.
Press the rounds into a mini muffin pan with a tart shaper.
Use about 1/2 teaspoon of the filling in each cup.
Bake for 25 minutes.
Remove from the oven and use the remaining grated Fontina to add to the top of each mini muffin.
Bake for 10 more minutes or until the cheese is bubbling and just starting to get golden.
Allow to cool slightly and serve.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 53 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 6mg Sodium: 94mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g