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Wine Club: Cheese and Spinach Puff Pastries

This is the time of year for getting together with friends and family and sharing food, fun and fellowship.

These Cheese and Spinach Puff Pastries are a perfect appetizer, snack, late night meal or brunch offering.

These would pair well with a dry or medium white wine.

The rich cheese and acidity of the spinach pair perfectly with a Sauvignon Blanc or Pinot Grigio.

Geyser Peak Sauvignon Blanc has notes of citrus and is very acidic. A Sauvignon Blanc from New Zealand winery Kim Crawford also plays off citrus notes, with gooseberry and herbs.

Mirassou makes a nice Pinot Grigio at a great price point. Santa Margherita Pinot Grigio is also an accessible flavor at a friendly price. It’s a crisp, medium dry white wine that is delicious served chilled, a nice contrast to these warm pastries.

Cheese and Spinach Puff Pastries


12 frozen puff pastry shells, unthawed
1 cup heavy cream
¼ cup whole milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
16-ounce package frozen chopped spinach, thawed and squeezed dry
1-¼ cup grated Artigiano™ Classico
¼ cup freshly grated American Grana® Extra Aged Parmesan
3-5 green onions finely chopped


Preheat the oven to 400 ° F.

Line a large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become lightly brown (about 20 min). Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt and pepper in a medium bowl. Stir in the spinach, Artigiano Classico, American Grana and green onions. Spoon the mixture into the baked pastry shells. Bake until they are golden brown and the filling is hot. (about 25 – 30 min). Serve while hot.

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