Spinach Tea Sandwiches
- 1 10-ounce box frozen chopped spinach, cooked
- 1/2 cup of mayonnaise
- 1 8-ounce package cream cheese, softened
- 1 packet Knorr Vegetable dry soup mix
- 2 green onions, chopped
- 1 tablespoon pimiento, minced
- very thin sliced bread
Cool spinach and squeeze dry.
Mix together all ingredients except bread.
Chill for at least 2 hours.
Spread filling on one slice of bread, top with another slice.
Make desired number to sandwiches.
Remove outside crust with serrated knife.
Cut into desired shapes.
Freeze bread five hours before making sandwiches. The crust will cut much neater from the bread.
Make sandwiches the night before.
Refrigerate in an air-tight container covered with a sheet of wax paper and a damp paper towel. This will prevent them from drying out.
Pepperidge Farm very thin sliced bread makes the best tea sandwiches.