Ingredients for Cheese Spinach Puff Pastry Pockets
- Frozen Puff Pastry Shells
- Heavy Cream
- Whole Milk
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Frozen Chopped Spinach
- 4 ounces Fontina cheese, shredded
- Parmesan Cheese
- 2 tablespoons chopped green onions
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How to Make Cheese Spinach Puff Pastry Pockets
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange 6 frozen puff pastry shells (each about 4 inches) on the prepared baking sheet. Bake for 20 minutes, or until puffed and golden brown.
- Carefully remove from oven. Using a small, sharp knife, cut out the center of each pastry shell, creating a well, being careful not to cut all the way through the bottom.
- In a medium bowl, whisk together 1/2 cup heavy cream, 1/4 cup milk, 1/4 teaspoon salt, and a pinch of freshly ground black pepper.
- Stir in 10 ounces fresh spinach (chopped), 4 ounces Fontina cheese (shredded), 2 ounces Parmesan cheese (grated), and 2 tablespoons chopped green onions.
- Spoon the spinach mixture evenly into the pastry shells, filling each well.
- Bake for 25-30 minutes, or until the pastries are golden brown and the filling is heated through and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
5g
Fat
59g
Carbs
8g
