Cheese and Spinach Puff Pastry Pockets

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Game Night

Rated: 5 stars out of 5Rate itRead users' reviews (129)

RECIPE
COMMENTS & REVIEWS(129)

Cook Time:
50 min
Level:
Easy
Yield:
12 appetizer servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 5 min

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Ingredients

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Directions

Preheat the oven to 400 degrees F.

Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

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Comments & Reviews

recipe Cheese and Spinach Puff Pastry Pockets
Susan Tallahassee, FL 01-26-2010
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Excellent taste and so easy to do.
Rated: 5 stars out of 5

The 2nd baking didn't make sense to me as it was over baking the shell. So, I baked it as recommend for the first 20... minutes, BUT, put the cream, milk, S & P in a saucepan and heated it, then added the spinach, cheeses & onions to the cream mixture, to melt and heat. I did that while the shells were baking. Once the shells were done, I took the little center off, put the spinach mixture in and over the shell and served it. No need whatsoever to rebake! I also used fresh spinach, cooked, chopped and squeezed all fluid out. The taste of the mixture is PERFECT!!!!!Read more
recipe Cheese and Spinach Puff Pastry Pockets
Pauline Chicago, IL 12-26-2009
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A Big Hit!
Rated: 5 stars out of 5

If you follow the recipe as is, there should be no problems! Regarding Rosie's comment ("Minor correction"), you DO bake... the shells from FROZEN :) Then you fill it with the spinach/cheese mixture and bake it again to complete. This should address "confused"s post as well. In response to Pam, removing the center should make more sense after you actually bake the shells (*the first time*) and you see what it looks like. You just take the pre-cut top of the shell off to create a little cup for the spinach/cheese to sit in. Then you just pop them back in the oven to finish the baking! Everything is contained in the shell.Read more
recipe Cheese and Spinach Puff Pastry Pockets
Rosie Kremmling, CO 09-12-2009
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Minor correction.....can't help it!
Rated: 4 stars out of 5

As my father, the English teacher, pointed out when I was a teenager constantly "unthawed" is not a word, because that would... be frozen. It's "thawed." :-) But I love Giada!Read more
recipe Cheese and Spinach Puff Pastry Pockets
Pam Lafayette, CA 03-21-2009
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Question re: this recipe
Rated: 5 stars out of 5

I've read the reviews and will definitely try making with suggestions. What puzzles me is taking out the center of the puff... pastry after baking. Does the spinach mixture with all the cheeses solidify such that we don't need to worry about it running? I hope someone reads this and can answer for me. Thank you.Read more
recipe Cheese and Spinach Puff Pastry Pockets
sarah walnut creek, CA 12-09-2008
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Crowd Pleaser
Rated: 5 stars out of 5

I made these for a party around the holidays and they were eaten right up. After I tried one I realized they were maybe a bit... too salty. I would recommend leaving the salt out all together due to the saltiness the parmesan already adds. I would like to try these with a filo dough as well. I found the puff pastry provided a large serving size, maybe too big for an appetizer. Read more
recipe Cheese and Spinach Puff Pastry Pockets
Julia Nottingham, PA 03-11-2008
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OMG GREAT
Rated: 5 stars out of 5

I couldn't keep these on the table! I made 3 batches and they were INHALED! Wonderful... easy... my 4 year old... granddaughter helped make them. It was a fun recipe for us to make together and was a real crowd pleaser!Read more