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
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamed-spinach-parmesan-cups