Spinach And Feta Stuffed Puff Pockets by Mau Lyn - Musely
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Spinach And Feta Stuffed Puff Pockets

posted in Food & Drink
10/23/2014
  • INGREDIENTS:

    1 Pkg. Puff Pastry Sheets, thawed
    10 oz. Frozen Chopped Spinach, thawed & drained well
    (squeezing by hand w/ paper towels helps)
    1 Cup Crumbled Feta (plain, or kick it up w/ some flavor!)
    1 Onion, finely chopped
    Fresh Herb, like Parsley, Cilantro, or Dill, chopped (optional)
    3 Eggs
    1 Tbsp. Water
    salt and pepper
    1/8 cup pumpkin seeds

    Important Items:

    Clean Kitchen Brush (like a small paintbrush, but for food use)
    Parchment Paper

  • DIRECTIONS:

    Preheat oven to 400°F. In a medium bowl, mix together the drained spinach, crumbled feta, chopped onion, 2 eggs, and the optional fresh herbs. In a small bowl whisk the remaining egg with the water to create an egg wash.

    Roll out the puffed pastry sheets and cut them into squares, depending on the size of spinach puffs you want.

  • Place a small amount of the spinach mixture onto each square, closer to one corner leaving space between the mixture & the edges. Using a clean kitchen brush, brush the edges of the puff squares, one at a time, with the egg wash.

    Next, lift one corner of a square and fold it over to the opposite corner, creating a triangle with the spinach mixture inside.

  • Press the edges closed using your fingers or a fork.

    Repeat this process until all of the squares are triangles (or you can press 2 corners together and leave the spinach exposed).

    Move the pre-puffs to a parchment lined tray and and brush them with the egg wash, salt and pepper and sprinkle pumpkins seeds over top.

  • Bake for about 20 mins. or until the puffs are nice & golden with a touch of brown.

    “Watch it. They’re still hot.” Best served warm.

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