Do you have a last minute get together with friends where you have to bring an appetizer or snack? These spinach puff pastry pockets are sure to wow in taste and in ease (but, you don’t have to tell anyone that). They are a good treat to reheat and you can prep and bake in steps so you can easily throw in the over before you head out of your house.
Cheese and Spinach Puff Pastry Pockets
Cheese and Spinach Puff Pastry Pockets
Servings: 12
Ingredients
- 12 frozen puff pastry shells unthawed
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 16-ounce package frozen chopped spinach thawed and squeezed dry
- 1 1/4 cups grated Fontina cheese
- 1/4 cup freshly grated Parmesan
- 3 to 5 green onions finely chopped
Instructions
- Preheat the oven to 400 degrees F.
- Line a 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.
