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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