Ingredients
Filling
1 clove garlic
1 28 oz package fat free cream cheese
1 can artichoke hearts
1 package frozen spinach, Thawed
1/2 cup Light Havarti (or other semi soft cheese)
1/2 Grana Padona Parmesan, more for garnish
dash freshly ground Nutmeg
12 Puff Patry shells
Preparation
Cook Shells according to package
Roughly chop garlic with food processor Add cream cheese and pulse to roughly combine gradually add artichoke hearts and spinach. Stir in cheeses, do not use food processor Cover and refridgerate
Preheat oven to 350
Once pastry is risen and browned, cool before removing tops and soft flesh inside. Spoon in chilled mixture to tops and bake in oven for about 20 minutes
Sprinkle top with parmesan and place under the broiler for 2-3 minutes untill cheese bubbles and begins to brown slighty Serve hot
