Cooking Directions

• Heat the oven to 350°F.
• Heat the oil in a 10-inch skillet over medium heat. Add the shallots and garlic. Cook and stir for 2 minutes. Add the spinach and cook for 1 minute. Remove the skillet from the heat.  Stir in the cheese and tomatoes.
• Spoon the spinach mixture into the pastry cups.  Place the filled pastry cups onto a baking sheet.
• Bake for 5 minutes or until the pastries are hot.  Let cool on a wire rack for 5 minutes.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 1 cup chopped frozen spinach, thawed and well drained
• 0.25 cup crumbled feta cheese
• 2 tablespoons minced sun-dried tomatoes
• 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions