Spinach, Egg, And Feta Breakfast Pockets Recipe
- 1 pound puff pastry,
- or defrosted if store bought
- 10 ounces baby spinach
- 2 tablespoons chopped scallions, light green and white parts only, from about 1 bunch
- 3 tablespoons crumbled feta (see note)
- 2 hard boiled eggs, chopped
- Kosher salt and freshly ground black pepper
- 1 egg beaten lightly with 1 teaspoon water, for egg wash
- Preheat oven to 400u0b0F. Line a baking sheet with parchment paper. Rinse spinach with water; do not dry. In a wide, shallow skillet, wilt spinach over medium heat. Let cool then wring dry.
- In a medium bowl, combine spinach, scallions, feta, and hard boiled egg. Season with salt and pepper (you may not need any salt depending on how salty your feta is).
- Cut puff pastry into eight 4 1/2-inch circles. Top 4 circles with spinach filling. Cover each circle with another piece of dough and use a fork to crimp and seal the sides. Brush each pastry with egg wash. Bake until pastry is puffed and golden, about 30 minutes. Serve warm.
pastry, baby spinach, scallions, eggs, kosher salt, egg
Taken from www.seriouseats.com/recipes/2012/10/spinach-egg-feta-breakfast-pockets-pastries-recipe.html (may not work)