greek spinach feta chicken pockets
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I've seen this recipe on a few recipe sites, but they're all a little different. It sounds really delicious and easy to make. It's sort of like a savory pot pie but with puff pastry (instead of dough), and it's shaped somewhat like a Hot Pocket.
yield
4 to 5
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For greek spinach feta chicken pockets
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17 ozpackage puff pastry, both sheeets thawed
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4 ozcream cheese, softened
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10 ozpackage frozen chopped spinach, thawed and well drained
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2 ccooked and shredded chicken
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1/2 cchopped green onions
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2 tspfinely minced garlic
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1 ccrumbled feta cheese
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1 1/2 cshredded mozzarella cheese
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1 lgegg, beaten (for brushing on pastry top) - optional
How To Make greek spinach feta chicken pockets
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1Preheat oven to 400°F. Grease a cookie sheet (or line with parchment paper), and set aside.
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2Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they look small.
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3Without tearing the pastry, gently spread softened cream cheese evenly over pastry sheet, leaving about 1/2 inch space along the edges.
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4Evenly distribute the well-drained spinach over half of the puff pastry sheet (width-wise), leaving about a 1/2 inch space along the edges. Sprinkle the garlic evenly over the spinach layer.
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5Next, evenly distribute chicken and green onions over the spinach, again leaving a 1/2 inch space around the edges.
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6Evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, leaving a 1/2 inch space around edges.
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7Fold over the half of the puff pastry that doesn't have the ingredients on it. and seal edges tightly.
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8Transfer to prepared cookie sheet. If you want a browned shiny top on the pastry, brush some of the beaten egg over the top of the puff pastry.
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9Bake in preheated oven (400°F) for 15 to 20 minutes or until the top is lightly golden brown. Cut into slices, and serve hot.
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