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 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!
By ginaturianoaram...
Chandler, AZ
on November 26, 2010
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I have been making this recipe for years now and my guests just love it. I always have someone wanting this recipe. I never seem to have enough. The only thing I would add is to have the puffs cool first before removing the tops. Much easier to work with .
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