Spanakopita in Pastry Cups

• puff pastry shells↗1 ounce

  (10 ounce) box

• frozen chopped spinach2 ounce

  (10 ounce) boxes

• margarine or butter↗3 tablespoons

  3 tablespoons

• chopped onion1⁄2 cup
• low-fat milk↗2 1⁄2 cups
• flour↗3 tablespoons
• feta cheese, crumbled↗8 ounces
• dried dill↗1⁄4 teaspoon
• lemon juice↗1 tablespoon
• pepper↗1⁄4 teaspoon
• salt↗
• cubed cooked turkey or cooked chicken1 1⁄2 cups

  1 1/2 cups

Step-by-step instructions

1. 1

   Preheat oven to 400º.

2. 2

   Bake the pastry shells according to package directions.

3. 3

   Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot.

4. 4

   Melt the margarine in a 12-inch nonstick skillet over medium-high heat.

5. 5

   Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally.

6. 6

   When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly.

7. 7

   Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes.

8. 8

   Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt.

9. 9

   Stir to melt cheese, about 1 minute.

10. 10

    Remove from heat.

11. 11

    Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru.

12. 12

    Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard.

13. 13

    Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.