Puff Pastry Pockets Filled with Tomatoes and Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 3 tomato (s)
- 300 g frozen spinach leaves, thawed
- 10 olives
- olive oil
- herbs Provence
- salt and pepper
- 1 pack puff pastry, rolled up ready to bake, vegan
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion and garlic. Remove the stalk from the tomatoes, core them and cut into small pieces. If necessary, cut the spinach leaves a little smaller. Core the olives, if necessary, and then cut them into small pieces. If you don`t like olives, you can of course just leave them out.
- Heat some olive oil in a pan. Fry the onions in it until translucent, then add the garlic, tomatoes, spinach and olives and fry briefly. Season to taste with herbs from Provence and salt and pepper.
- Roll out the puff pastry on a baking sheet. Cut into 6 squares and place the filling on top. Fold the corners inwards and press the edges together well - otherwise they will open a little (as in my photo). Brush with water.
- Now bake in the preheated oven at 200 ° C top / bottom heat for about 20 minutes. If the bags get dark on top, simply put baking paper on top and continue baking.
- A mixed salad goes well with it.
- Tips:
- Before the filling gets into the pockets, you can spread a little basil or tomato pesto on the dough. Sheep cheese would also go well with it.
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