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Cheese & Spinach Puff Pasty Pockets




Source of Recipe


Giada De Laurentiis


Recipe Introduction


Jessica made these to go with the Italian dinner she made. An absolutely elegant and delicious first course! She did the first baking of the shells and put together the cheese and spinach mixture ahead of time and did the final prep last minute – very easy!


List of Ingredients




12 frozen puff pasty shells, NOT thawed
1 c. heavy cream
¼ c. whole milk
½ t. salt
½ t. freshly ground black pepper
1 (16-oz.) package frozen chopped spinach, thawed and squeezed dry
1 ¼ c. grated Fontina cheese
¼ c. freshly grated Parmesan
3 – 5 green onions, finely chopped


Recipe



Preheat the oven to 400 degrees.

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 light golden brown, about 20 minutes. Using a small knife, cut out the center of the shells, retaining the lids.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, both cheeses and the green onion. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 – 30 minutes, putting the pastry lids on the pan the last 8 – 10 minutes to brown and crisp up.

Arrange the shells on a platter and serve.

Serves 12.