Prep 15 mins
Cook 15 mins
Puff pastry is so fun to cook with! I like to make this as an appetizer. Puff pastry always looks so elegant and guests always give me a "How did you make this" reaction. It also makes a great lunch on its own. Always be sure to fully squeeze all the water out of the spinach. Other wise the whole thing will be a pool of mushy goo! For extra flavor, try adding 1/3 cup sauteed onions.
- 6 frozen pepperidge farms puff pastry shells, baked according to package directions
- 1 (10 ounce) package frozen spinach, thawed and fully drained
- 3 garlic cloves, finely minced
- 1 (4 ounce) packagecrumbled feta cheese
- 3 tablespoons grated parmesan cheese
- 2⁄3 cup part-skim ricotta cheese
- 1⁄4 cup fat free cream cheese, softened
- 2 tablespoons fat-free half-and-half
- salt and pepper
- Preheat oven to 400.
- -mix all other ingredients in a bowl and let stand at room temperature.
- -Scoop tops of baked pastry shells out with a spoon.
- -Fill pastry shells with spinach mixture.
- -Bake 10-15 minutes, until spinach mixture is hot in the middle.