Baked Jalapeño Bites

• 1 container Toby’s Jalapeño Dip & Spread
• 4 filo or puff pastry dough sheets
• 2 jalapeños, seeds removed, sliced
• 1/4 cup onion, finely chopped
• 2 cups spinach
• 1 tsp. paprika powder
• 2-3 tbsp. oil or melted butter
• Handful of cilantro, to garnish

Gather all ingredients. Read package instructions for filo dough and make sure to remove from freezer to thaw before using.

Heat oven to 200 degrees F. Sauté jalapeños and onion with a bit of oil until browned. Add paprika powder and spinach. Cook until wilted.

Place a filo sheet on a large cutting board or counter, brush with oil, and place another one on top. Use a total of 4 sheets, adding oil in between each.  Use a knife to slice in the middle, then three more times before slicing horizontally. This should make 12 pieces.

Carefully add each piece to a muffin tray. Scoop about 2 tbsp. of Toby’s Jalapeño Dip & Spread in each. Then add about a spoonful of cooked spinach and onion mixture. Do this till you have filled each cup.

Bake for about 7 minutes or until lightly browned. Remove from oven and cool for a couple of minutes.

Top with cilantro. Enjoy!