These cheese and spinach puff pastry pockets are an easy, delicious and elegant appetizer for all of your partying needs.
Oh Giada how I do love thee…how is that just about every recipe I’ve tried of yours turns out like perfection?? You are the epitome of a true chef — and even though you do tend to bring in the male viewers of Everyday Italian for obvious reasons, no one can deny that your recipes are superb.
OK, enough babbling…I pulled this recipe off the internet at least 6 months ago and filed it away, waiting for the right time to make it. Kyle and I don’t entertain all that much and this recipe really needed a group to make the most out of enjoying it. So my parents made the 2hr trip this weekend up to visit us and enjoy some of what New England has to offer in the early fall.
Cheese and Spinach Puff Pastry Pockets
- Prep Time: 10min
- Cook Time: 40-45min
- Yield: 12 large or 18 mini puff pastry pockets
If you go with the mini puff pastry pockets – I love them since they’re so much more adaptable for entertaining a group – halve the filling recipe.
12 large or 18 mini frozen puff pastry shells, unthawed (see Note above)
1 cup heavy cream
¼ cup whole milk
½ tsp salt
½ tsp freshly ground black pepper
16 oz package frozen chopped spinach, thawed and squeezed dry
1 ¼ cups grated Fontina cheese
¼ cup freshly grated Parmesan cheese
3 to 5 green onions, finely chopped
Preheat the oven to 400° F. 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, 18-20 minutes. Transfer the baking sheet to a wire rack. Using a small knife, cut out the center of the pastry shells.
While the puff pastry bakes, 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 (about 1-2 tsp each) into the baked pastry shells.
Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. If the tops start to brown too quickly, lay a piece of foil over the tops of the pastries. Transfer the pastries to a platter and serve.