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If you like your food practical, filling, and crowd-friendly, these Spinach Pastrami Cups check every box. They take familiar ingredients—onions, pastrami, spinach, and pizza dough—and turn them into neat, two-bite portions that are easy to serve and easy to eat. The onions cook down until sweet, the pastrami adds a smoky, salty bite, and the spinach binds everything together into a sturdy filling that won’t fall apart in the pan.
Because they’re baked in muffin tins, you get built-in portion control and a crisp edge on every cup. They travel well, reheat well, and don’t need to be served piping hot, which makes them especially useful for serving in situations where food has to sit out for a bit without losing its appeal. Simple, reliable, and satisfying.
Yield: 32 cups
2 large onions, sliced thinly
2 tablespoons oil, such as Gefen Canola Oil
1 pound beef pastrami, cubed
1 (24-ounce) package Beleaves Frozen Spinach, defrosted and squeezed dry
1 tablespoon Gefen Salt
1/2 teaspoon black pepper
2 eggs
2 20-ounce packages frozen pizza dough, thawed according to package directions
Sauté onions in oil until golden, about 15 minutes.
Add pastrami, spinach, and spices. Cook for 10 minutes until spinach is creamed. Remove from heat; quickly mix in eggs.
Preheat oven to 400 degrees Fahrenheit. Grease 32 muffin tins (I used disposable) with cooking spray.
Roll out each dough ball to form a thin 16-inch square.
Cut each into 16 squares.
Press each square into a muffin tin.
Bake for 10 minutes.
Fill dough with pastrami-spinach mixture.
Bake for another 10–15 minutes until dough is nicely browned.
Serve warm or at room temperature.
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