Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press 1 rounded teaspoonful dough in bottom and up side of each of 24 ungreased mini muffin cups, extending dough 1/4 inch above edge of cup.
In medium bowl, beat eggs. Stir in half-and-half, cheese, garlic salt and pepper. Stir in drained spinach and green onions. Spoon about 1 tablespoonful mixture into each crust-lined cup.
Bake 16 to 18 minutes or until puffed and golden brown. Cool 5 minutes before carefully removing from pan to cooling rack. Serve warm or cool. Store covered in refrigerator.