Spinach and cheese puff pastry

Votes: 3

Time: 1 hour.
Complexity: easily
Quantity: 12 layers

An appetizer with an unrivaled flavor that should be enjoyed freshly baked. However, it'll likely disappear so quickly that there won't be any leftovers to reheat. Even children who aren't particularly fond of spinach will likely ask for more. If desired, the baskets can be filled with the mixture, preheated separately, rather than baking a second time. It's worth experimenting with different combinations, for example, adding a little nutmeg to the spinach.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 frozen puff pastry tartlets, thawed
450 g frozen chopped spinach, thawed and squeezed dry
1 and 1/4 cups grated fontina
1/4 tbsp. grated parmesan
1 cup heavy cream
1/4 cup whole milk
1/2 tsp salt
1/2 tsp ground black pepper
3-5 green onions, finely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.

Line a heavy baking sheet with parchment paper. Place the tartlets on it and bake until puffed and golden brown (about 20 minutes). Use a small knife to cut out the center of the tartlets to create a tart shell.
Meanwhile, combine the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, fontina, Parmesan, and green onions. Spoon the spinach mixture into the baskets.

Bake until the dough is golden brown and the filling is hot (about 25-30 minutes). Transfer the shells to a platter and serve.

Greek recipe spinach puff pastry, cheese and hot pepper.

Categories:

recipe / Dinner / Bakery / Savory pies and buns / Giada De Laurentiis

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