Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Artigiano, Parmesan, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve. Top with extra Artigiano cheese.