Spinach and cheese get the gourmet treatment. The creative display makes this otherwise simple supper worthy of a glamorous main course.
Roll out the puff pastry to ½ cm thick and cut into 12 rounds the size of a small saucer.
Place on a non-stick baking sheet, prick with a fork and place another tray on top so it keeps the pastry flat.
Bake in a hot oven at 180 degrees Celsius for 15 minutes.
For the spinach mixture, heat the olive oil and fry the shallots and garlic together for 2-3 minutes until softened.
Add the washed spinach leaves and wilt down, seasoning with salt, pepper and nutmeg.
Remove pastries from oven and divide the spinach between the puff pastry discs – scatter with the Cheshire cheese and parmesan then return to the oven for 3 minutes or until melted and gooey.
Gently warm the double cream, add the walnuts and drizzle 2 tablespoons over the pastry discs. Stack into a mini tower on warm individual plates and pour around the remaining cream.
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