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Spinach and Feta Puff Pastry Pockets
Ingredients:
- 1 package (about 17 oz) puff pastry sheets, thawed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, washed and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- 1 cup feta cheese, crumbled
- 1 egg, beaten (for egg wash)
- Black sesame seeds (optional, for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the chopped spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted and any excess moisture has evaporated, about 5-7 minutes.
- Remove from heat and let it cool slightly.
- Once cooled, mix in the crumbled feta cheese.
- Prepare the Puff Pastry:
- On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch thickness.
- Cut the pastry into squares or rectangles, depending on your preference and the size of your sheets.
- Fill the Pastry:
- Place a tablespoon of the spinach and feta mixture in the center of each pastry square.
- Fold the pastry over to create a triangle or rectangle and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Egg Wash and Bake:
- Place the filled pastries on the prepared baking sheet.
- Brush the tops with the beaten egg and sprinkle with black sesame seeds if using.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
- Cool and Serve:
- Remove from the oven and let cool slightly on a wire rack.
- Serve warm or at room temperature.
These spinach and feta puff pastry pockets are perfect for a savory snack, appetizer, or even a light meal. Enjoy!
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