Spinach and Cheese Puff Pastry Pockets

Spinach and Cheese Puff Pastry Pockets

Ingredients:

• 1 package puff pastry (thawed if frozen)
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese (shredded)
• 1/4 cup Parmesan cheese (grated)
• 1 clove garlic (minced)
• 1 egg (beaten, for egg wash)
• Salt and pepper to taste
• Optional: 1/4 teaspoon nutmeg or red chili flakes (for extra flavor)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
2. Prepare the filling:
   • In a skillet, sauté the spinach and garlic over medium heat until wilted (skip this step if using thawed frozen spinach).
   • In a bowl, mix the cooked spinach with ricotta cheese, mozzarella, Parmesan, salt, pepper, and nutmeg (or chili flakes, if using).
3. Prepare the puff pastry:
   • Roll out the puff pastry sheets on a lightly floured surface.
   • Cut the sheets into squares or rectangles, depending on your preferred pocket size.
4. Assemble the pockets:
   • Spoon a generous amount of the spinach and cheese filling onto one half of each pastry square.
   • Fold the other half over the filling to create a pocket.
   • Use a fork to seal the edges by pressing them together.
5. Add the egg wash:
   • Brush the tops of the pastries with the beaten egg for a golden finish.
6. Bake the pastries:
   • Place the pockets on the prepared baking sheet.
   • Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
7. Serve:
   • Let the pastries cool slightly before serving. They can be enjoyed warm or at room temperature.