Pecorino & Rockefeller (dozen) Recipe

Preheat the oven to 375°F (190°C). If using frozen mini puff pastry shells, thaw according to package instructions and place them on a parchment-lined baking sheet. Brush tops lightly with melted butter (1 tbs). Bake shells for 8–10 minutes or until puffed and golden. Remove from oven and allow to cool slightly on the sheet.

Using a small spoon, gently press down the center of each baked shell to create a shallow well for the filling. If shells have fully collapsed, gently open a pocket to receive the filling.

Lightly brush the interior of each shell with 1 tbs olive oil (reserve remaining oil) and sprinkle a scant pinch of freshly ground black pepper into each shell. Divide 3 tbsp grated Pecorino Romano among the 12 shells (about 1/4 tsp each) so some cheese is directly under the filling.

Cook Spinach

Place a large skillet over medium heat. Add 1 tbs unsalted butter and let melt. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the fresh spinach in batches, letting it wilt before adding more. As spinach wilts, stir frequently. Once all spinach is wilted (2–4 minutes), add the dry white wine and cook until most of the liquid evaporates, about 1–2 minutes. Remove from heat and let cool slightly.

Drain & Chop

Transfer the wilted spinach to a fine-mesh sieve or clean kitchen towel. Press or squeeze out as much excess moisture as possible (this step is important so the puff shells don't get soggy). When cool enough to handle, chop the spinach finely and return to a mixing bowl.

To the chopped spinach add 1 tbs melted butter, 2 tbsp heavy cream, 1 tsp Dijon mustard, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tbsp chopped capers, 1 tsp salt, 1/2 tsp freshly ground black pepper and a pinch of freshly grated nutmeg. Stir to combine thoroughly and taste; adjust seasoning as needed.

If mixture seems loose, cook the spinach mixture briefly over low heat in the skillet just to thicken slightly (30–60 seconds), stirring constantly, then remove from heat and cool to warm.

Preheat oven to 375°F (if it has cooled). Spoon about 1 to 1 1/2 tablespoons of the warm spinach Rockefeller filling into the center well of each prepared puff pastry shell, mounding slightly.

Evenly sprinkle the 3/4 cup grated Pecorino Romano over the filled shells so each gets about 1 tbsp of cheese. Lightly crack a little black pepper over each.

Place the filled shells on the parchment-lined baking sheet and bake for 6–8 minutes, just until cheese is melted and filling is heated through and pastry edges are crisp. Rotate the pan halfway through for even color.

Remove from oven and let rest 1–2 minutes. If desired, grate a little fresh lemon zest over the tops to brighten flavors. Serve warm, about 12 pieces per dozen order.