Cheese and Spinach Puff Pastry Pockets

Preheat oven to 400°. Line a heavy, large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown; about 20 minutes. Using a small knife, cut out center of the pastry shells. Meanwhile, stir the cream, milk, salt and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan and green onions. Spoon the mixture into the baked shells. Bake until the pastries are golden brown and and the filling is hot, about 25 to 30 minutes. Transfer to platter and serve.