Spinach Stuffed Puff Pastry Cups
"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."
photo by Aimchick
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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) package crumbled 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
directions
- 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.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
