Spinach Pockets Made from Puff Pastry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Remove the spinach from the pan, season if necessary and mix with the pine or sunflower seeds. Let cool down.
- Let the puff pastry thaw slightly as instructed and cut out round pieces with a glass. The diameter should be about 8 cm.
- 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.
- 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.
- I like to serve the dumplings with a salad and / or red wine.
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