Baked Spinach Puff Pastry Pockets
Baked spinach puff pastry pockets is a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g spinach leaves
- 3 tbsp pine nuts
- 1 onion
- 1 Garlic clove
- 1 tbsp Olive Oil
- 2 tbsp raisins
- Salt
- Pepper (freshly ground)
- 450 g puff pastry (frozen, 10 square sheets)
- 1 egg yolk
- 2 tbsp milk
Instructions
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1.
Wash, trim, and rinse the spinach; blanch in lightly salted boiling water until wilted, then drain, shock in cold water, squeeze out excess moisture, and chop. Toast pine nuts in a dry pan. Peel and finely chop onion and garlic. Sauté both in olive oil until translucent, then cool.
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2.
Combine spinach, onion-garlic mixture, pine nuts, and raisins; season with salt and pepper.
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3.
Thaw puff pastry sheets side by side. Line a baking tray with parchment paper. Roll the dough slightly thinner. Spread filling onto each square. Fold diagonally over the filling, press edges firmly, and crimp with a fork. Arrange pockets on the tray with space between them, brush with beaten egg yolk and milk.
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4.
Bake in preheated oven at 200 °C (middle rack) for about 25 minutes until golden yellow.
