Thursday, February 16, 2006

Cheese and Spinach Puff Pastry

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz) package frozen chopped spinach, thawed and sqeezed dry
1 1/4 cups grated fontina cheese
1/4 cup freshly grated parmesan
3-5 green onions chopped (optional)

Preheat 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 the puff and become golden brown, about 20 min. Using 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.

1 comment:

Annie said...

These are quite good, but I suggest experimenting with the amount of cream that you use, I found I didn't need nearly as much as a whole cup.