Spinach Stuffed Puff Pastry Cups |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 400.
2. -mix all other ingredients in a bowl and let stand at room temperature.
3. -Scoop tops of baked pastry shells out with a spoon.
4. -Fill pastry shells with spinach mixture.
5. -Bake 10-15 minutes, until spinach mixture is hot in the middle.
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