Spinach Pockets Made from Puff Pastry

Summary

Ingredients

• 4 sheets puff pastry (TK)
• 500 g spinach, fresh, (alternatively frozen)
• 1 clove garlic
• 2 tablespoon pine nuts
• 1 tablespoon olive oil
• salt
• pepper
• 1 egg yolk, whisked

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Instructions

1. Heat the olive oil in a heavy pan. Add the cleaned spinach and let it collapse with the pan open. Squeeze in the garlic and season with salt and pepper. Simmer for about 3-5 minutes with the lid closed and over low heat, there should only be a little liquid left.
2. Remove the spinach from the pan, season if necessary and mix with the pine or sunflower seeds. Let cool down.
3. Let the puff pastry thaw slightly as instructed and cut out round pieces with a glass. The diameter should be about 8 cm.
4. Place about 1-1 / 2 tablespoons of spinach mixture in the center of each slice, making sure that as little or no liquid as possible lands on the dough mixture.
5. Fold over one edge and press the whole thing together at the edges (caution: wet fingers are inappropriate here!). Brush the dumplings with the beaten egg yolk and bake everything in a preheated oven at around 200 ° C for around 10 minutes.
6. I like to serve the dumplings with a salad and / or red wine.