Spinach Puff Pastry Pockets
Spinach puff pastry pockets are a recipe with fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g puff pastry (frozen)
- 400 g fresh spinach
- 20 g pine nuts
- 1 onion
- 1 Garlic clove
- 3 tbsp olive oil
- 200 g sheep cheese
- 2 Tbsp finely chopped herbs (dill and parsley)
- Salt
- Pepper (freshly ground)
- 1 egg
Instructions
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1.
Let the puff pastry sheets thaw while lying side by side. Wash, trim, and rinse the spinach; blanch in lightly salted boiling water until wilted, then drain, shock in cold water, squeeze out excess liquid, and chop. Toast the pine nuts in a dry pan. Peel and finely chop the onion and garlic; sauté both in 1 Tbsp oil until translucent, then let cool. Dice the sheep cheese and combine it with the spinach, onion‑garlic mixture, pine nuts, herbs, salt, and pepper.
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2.
Preheat the oven to 200 °C (400 °F) with fan or conventional heat. Line a baking tray with parchment paper.
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3.
Roll out the pastry thinly and cut into approximately 12×12 cm squares. Spoon the filling onto the center of each square. Beat the egg and brush it along the edges. Fold each square diagonally over the filling, press the corners firmly to seal, and place on the prepared tray. Brush with the remaining olive oil and bake in the preheated oven for about 25 minutes until golden brown. Remove and serve immediately.
