• 1/2 package frounceen puff pastry sheets thawed and cut into 6 squares
  • 1/2 package of frounceen spinach, thawed and drained
  • 1 small onion, chopped & sautéed in 2 tablespoons butter
  • 2 jars marinated artichoke hearts, drained & chopped
  • 8 eggs
  • 1/2 cup half-and-half
  • 1 cup or more shredded cheddar cheese


Preheat the oven to 400 degrees F. Roll the puff pastry to make a 5-inch square. Press into custard cups (large enough to accomodate 3/4 cup).

In a small bowl, combine the spinach, onion and artichokes. In another small bowl, whisk together the eggs and half-and-half.

In the prepared pastry cups, layer in the cheese, spinach filling and egg mixture. Distribute evenly. Bake on a cookie sheet until brown.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8755

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