Spinach‑Tomato Pockets

Ingredients

• 4 tomatoes
• 500 g spinach leaves
• 3 tbsp pine nuts
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 tbsp chopped basil
• 200 g Feta Cheese
• Salt
• pepper (ground)
• 400 g puff pastry (frozen, 6 sheets)
• 1 egg yolk
• 2 tbsp milk

Instructions

1. 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. Finely chop pine nuts and toast them without oil in a pan, set aside. Peel and finely chop onion and garlic; sauté both in olive oil until translucent, then let cool. Wash tomatoes, halve, core, and dice small.

2. 2.

   Grate the feta and combine with spinach, onion‑garlic mixture, pine nuts, diced tomatoes, and basil; season with salt and pepper.

3. 3.

   Let frozen puff pastry sheets thaw on a lightly floured surface; cut each sheet in half and roll slightly larger than the filling size.

4. 4.

   Line a baking tray with parchment paper. Spread filling onto pastry squares, leaving about 1 cm border. Fold diagonally over the filling, press corners firmly. Arrange pockets spaced apart on the tray, brush with beaten egg‑milk mixture. Bake in preheated oven at 200 °C (middle rack) for about 25 minutes until golden yellow.

5. 5.