Cheese and Spinach Puff Pastry Pockets

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.3 cups fontina grated
• 3  to 5 green onions finely chopped
• 1 cup heavy cream 
• 0.3 cup parmesan freshly grated
• 12  puff pastry shells frozen
• 0.5 teaspoon salt 
• 16 ounce pkt spinach frozen dry thawed chopped
• 0.3 cup milk whole

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. 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.
4. 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.
5. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
6. Transfer the pastries to a platter and serve.