Cheese and Spinach Puff Pastry Pockets

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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.

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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!

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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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This recipe is so easy and delicious. When I have made it for parties everyone has loved it. I have occasionally served it with a marinara sauce on the side. For bigger parties I have also used subbed in mini phyllo shells for the puff pastry to stretch it out further. For the mini phyllo shells you have to follow the directions on the package, of course.

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This recipe was a cinch. It was so easy to put together and so yummy. I had so many compliments on this app. I did find that I had leftover mix at the end of the day though. And these do *not* reheat well at all. But fresh out of the oven: they are amazing. I will be making them again very, very soon!

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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!!!!!

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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.

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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!

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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.

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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.