Photo: Cheese and Spinach Puff Pastry Pockets Recipe
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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By ellaarieta
Beachwood, OH
on December 30, 2012
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Giada did it again! She hooked me up for Christmas appetizers. It made an enormous impression on a friend he was hooked he asked to take some home, and my husband asked for me to make some more for New Years dinner and our friend will make sure and be there too! lol
By seabaines_12481232
on December 22, 2011
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I would add a little nutmeg, as spinach and nutmeg are a match made in heaven...try it you'll love it.
By LoveJulian
Monroe, CT
on February 23, 2011
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These are a family favorite! We use the Athens mini-fillo shells instead of the puff pastry and place them into a mini-muffin pan so they stay together. I also saute a couple garlic cloves in olive oil, then add the chopped spinach to give the dish more flavor, rather then using the plain spinach. All the kids love this appetizer!
Read all 121 reviews