Spinach Feta Pockets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g spinach leaves, frozen
- 450 g puff pastry, frozen
- 200 g feta cheese
- 3 tablespoon olive oil
- 1 teaspoon oregano, dried
- 1 medium onion (s)
- 1 clove garlic
- 4 egg (s)
- some nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and squeeze it out well. Also add the puff pastry
- Thaw the package instructions and roll out on a lightly floured surface to form 2 rectangles of approx. 40 x 20 cm.
- Crumble the feta and mix with 1 tablespoon olive oil and oregano. Finely chop the onion and garlic and sauté in a pan with 2 tablespoons of olive oil over high heat for one minute. Add the spinach and cook for 2-3 minutes.
- Mix the spinach, feta and 2 eggs and season with nutmeg, salt and pepper.
- Spread the spinach mixture over half of the pastry sheets, leaving a 2 cm edge free. The edges with
- Brush the beaten egg, beat the dough over the filling and press the edges tightly with a fork, prick the bag and brush with egg yolk.
- Bake on a baking tray lined with baking paper at 180 ° C (fan-assisted, preheated) for about 20 minutes.
- Halve the pockets at an angle and serve like this.
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