Mozzarella Spinach Pockets
Mozzarella spinach pockets are a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- 300 g fresh flat-leaf spinach
- Salt
- 2 Garlic cloves
- 1 EL Butter
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 250 g mini mozzarella balls
- 2 egg yolks
- chives sprigs
Instructions
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1.
Let the puff pastry thaw while laid side by side. Preheat the oven to 180°C with upper and lower heat. Wash, clean, and blanch the spinach briefly in boiling salted water. Shock, squeeze out excess liquid, and finely chop. Peel and finely chop the garlic, then sauté it in hot butter. Add the spinach and remove from heat. Season with salt and nutmeg.
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2.
Roll the puff pastry thinly on a floured work surface and cut squares of about 8x8 cm. Place a dollop of spinach on each square and lay a mini mozzarella ball on top, season with pepper, and fold in the edges. Brush the borders at the top and bottom with egg yolk, and also fold the upper and lower sides into small parcels.
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3.
Ensure the filling is enclosed by dough. Turn the parcels over onto a baking sheet lined with parchment paper and brush with remaining egg yolk. Bake in the preheated oven for 20-25 minutes until golden brown. Remove from the oven, let cool slightly, and serve warm wrapped in chives.
