2/3 c. chopped onion
1 sm. garlic clove, minced
1 tbsp. olive or vegetable oil
9 oz. pkg. frozen, chopped spinach, thawed and well drained
4 oz. can mushroom pieces and stems, drained and chopped
1/2 c. Italian style bread crumbs
1/2 c. shredded Cheddar cheese
1/2 c. plain yogurt
1/8 tsp. salt
1/8 tsp. pepper
10 oz. can refrigerated flaky biscuits
Dairy sour cream, if desired

Heat oven to 375 degrees. Lightly grease 20 miniature muffin cups. In large skillet, saute onion and garlic in olive oil until tender. Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt, and pepper; blend well. Separate dough into 10 biscuits; separate each into 2 layers. Place each layer in prepared muffin cup; firmly press in bottom and up sides. Spoon generous tablespoonful spinach mixture into each cup.

Bake at 375 degrees for 15-20 minutes or until golden brown. Garnish each with sour cream. Serve warm. 20 appetizers.