"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheese and Spinach Puff Pastry Recipe

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This recipe for Cheese and Spinach Puff Pastry, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sara Gladu
Added: Friday, February 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 frozen puff pastry shells, unthawed
1 C. heavy cream
1/4 C. whole milk
1/2 tsp salt
1/2 tsp pepper
1 (16 oz) pkg. frozen chopped spinach. Thaw and squeeze to dry.
1 1/4 C. grated Fontina cheese
1/2 C. grated Parmesan
3-5 green onions, finely chopped

Directions:
Directions:
Preheat oven to 400. Arrange frozen pastry shells on baking sheet and bake until they puff and become golden, 20-25 minutes. Remove center of pastry shells after baking - don't wait too long or the shells harden up.

Mix together cream, milk, salt, pepper. Stir in spinach, cheeses, and onion. Spoon mixture into baked pastry shells. Bake again until they are golden brown and the filling is hot, 25-30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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