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Dairy-Free Creamed Spinach Parmesan Cups

Posted on by Alisa Fleming in Appetizers, Dairy-Free Recipes with 0 Comments

This recipe for spinach parmesan cups is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader “Fiery Red”. For the dairy-free filling, she uses Barista-Style Coconut Milk Creamer from So Delicious.

Dairy-Free Creamed Spinach Parmesan CupsSo Delicious Dairy Free 3 Course Recipe Contest Badge

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Creamed Spinach Parmesan Cups

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian. Note that Parma is made with tree nuts. For a homemade version of Parma, with nut-free option, see Go Dairy Free. Also, use caution in selecting the pie dough to ensure it fits your dietary needs. You can use gluten-free, or not, if wheat is okay for you.

Dairy-Free Creamed Spinach Parmesan Cups
Prep time

Cook time

Total time


Serves: 24 mini appetizers

  • Gluten Free refrigerated pie and pastry crust dough
  • 2 tablespoons coconut oil
  • ½ cup finely chopped shallots
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • ½ cup So Delicious Dairy Free Coconut Milk Barista Style “Creamer”
  • ⅓ cup Parma (Vegan Cheese substitute)
  • 20 ounces frozen chopped spinach

  1. Make crust in advance. Heat your oven to 425ºF. Knead dough until softened and no longer crumbly. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough ¼ inch above edge of cup. Bake 16 to 18 minutes or until puffed and golden brown. Take out and put to the side to cool
  2. Put coconut oil in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the So Delicious creamer, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes then add Parma, after thoroughly mixed add in frozen spinach. Remove from heat. Spoon into the cool pastry cups. After spooned in, you warm just before serving

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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