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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Ingredients
12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese or can use Gruyere OR mild Provolone
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped
Directions
Preheat the oven to 400 degrees 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, 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 20 to 25 min.. Be careful not to over brown pastry. Transfer the pastries to a platter and serve.
Recipe Source: Giada De Laurentiis
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Spinach Stuffed Pastry Shells
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Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Ingredients
12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese or can use Gruyere OR mild Provolone
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped
Directions
Preheat the oven to 400 degrees 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, 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 20 to 25 min.. Be careful not to over brown pastry. Transfer the pastries to a platter and serve.
Recipe Source: Giada De Laurentiis
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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