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🍽️ Baked Spinach Puff Pastry Pockets

254 kcal · 30 min · 4 servings

Baked Spinach Puff Pastry Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and remove woody stems or immature leaves.
  2. 2. Bring a small amount of water with salt to a boil.
  3. 3. Add the wet spinach to the boiling water and let it wilt briefly.
  4. 4. Remove the spinach from the water and drain it.
  5. 5. Shock the spinach immediately with cold water to stop the cooking process.
  6. 6. Squeeze the spinach well to remove excess liquid.
  7. 7. Finely chop the spinach.
  8. 8. Toast the pine nuts in a dry pan without oil until fragrant.
  9. 9. Peel the onion and garlic.
  10. 10. Finely chop the onion and garlic.
  11. 11. Heat oil in a pan.
  12. 12. Sauté the onions and garlic in the oil until translucent.
  13. 13. Let the onion and garlic mixture cool down completely.
  14. 14. Mix the chopped spinach with the cooled onion and garlic mixture.
  15. 15. Add the toasted pine nuts to the filling.
  16. 16. Add the raisins to the filling.
  17. 17. Season the entire filling with salt and pepper.
  18. 18. Let the puff pastry squares thaw while lying next to each other.
  19. 19. Line a baking sheet with baking paper.
  20. 20. Roll out the puff pastry slightly thinner.
  21. 21. Distribute the filling onto the pastry squares.
  22. 22. Fold each square diagonally over the filling to form triangles.
  23. 23. Press the edges of the pockets firmly to ensure they stay closed.
  24. 24. Press down firmly on the edges with a fork to seal them.
  25. 25. Place the finished pockets on the prepared baking sheet with some distance between them.
  26. 26. Whisk egg and milk together in a small bowl.
  27. 27. Brush the pockets with the egg-milk mixture.
  28. 28. Preheat the oven to 200 degrees.
  29. 29. Place the tray in the center of the oven.
  30. 30. Bake the pockets for about 25 minutes until golden yellow.

Nutrition per serving