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Cheshire Cheese And Spinach Stack With Walnut Cream

Spinach and cheese get the gourmet treatment. The creative display makes this otherwise simple supper worthy of a glamorous main course.


  • 200g/ 7 oz puff pastry

  • 55g/ 2 oz Parmesan cheese

  • 1 tbsp olive oil

  • 4 shallots, finely chopped fine

  • 1 clove garlic, chopped

  • 250g/ 9 oz young spinach leaves, washed

  • Salt and pepper, to taste

  • Freshly ground nutmeg, to taste

  • 200g/ 7 oz Cheshire cheese, grated

  • 55g/ 2 oz walnuts, broken into chunks

  • 150ml/ 5 ½ fl oz double cream


  • 1.

    Roll out the puff pastry to ½ cm thick and cut into 12 rounds the size of a small saucer.

  • 2.

    Place on a non-stick baking sheet, prick with a fork and place another tray on top so it keeps the pastry flat.

  • 3.

    Bake in a hot oven at 180 degrees Celsius for 15 minutes.

  • 4.

    For the spinach mixture, heat the olive oil and fry the shallots and garlic together for 2-3 minutes until softened.

  • 5.

    Add the washed spinach leaves and wilt down, seasoning with salt, pepper and nutmeg.

  • 6.

    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.

  • 7.

    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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