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Cheese and Spinach Puff Pastry Pockets Recipe

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

Contributor:  
Contributor:  
Ginelle Petrie
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. heavy cream
1/4 C. whole milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/4 C. grated Fontina cheese
1/4 C. freshly grated Parmesan
3 to 5 green onions, finely chopped
12 frozen puff pastry shells, unthawed

1 (16-oz) pkg frozen chopped spinach, thawed & squeezed dry

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min + 50 min cook time

 

 

 

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