Spinach-Mozzarella Pockets

Ingredients

• 500 g spinach leaves
• 3 tbsp pine nuts
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 tbsp finely chopped basil
• 150 g mozzarella
• Salt
• Pepper (freshly ground)
• 450 g puff pastry (frozen, 10 square sheets)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash, clean, and trim the spinach. Blanch in lightly salted boiling water until wilted, then drain, rinse with cold water, squeeze out excess moisture, and chop. Toast the pine nuts in a dry pan. Peel and finely chop the onion and garlic. Sauté both in olive oil until translucent, then let cool. Dice the mozzarella and mix it with the spinach, onion-garlic mixture, pine nuts, basil, and mozzarella; season with salt and pepper.

3. 3.

   Let the puff pastry sheets thaw while placed side by side. Line a baking tray with parchment paper. Roll each pastry square slightly larger than the filling size and spread the filling on top. Fold diagonally over the filling, press edges firmly together, and crimp with a fork to seal. Arrange the pockets on the tray with space between them, brush with beaten egg yolk and milk mixture. Bake in the oven for about 25 minutes until golden yellow. Serve hot or cold.