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🍽️ Crispy Feta Spinat Pockets

760 kcal · 30 min · 4 servings

Ingredients

• Spinach 500 g
• Parsley, fresh 20 g
• Dill, fresh 10 g
• Onions, yellow 1 pcs
• Garlic cloves 1 pcs
• feta 200 g
• Oil 2 tbsp
• Salt Pinch
• Pepper, black ground Pinch
• Puff pastry 2 pcs
• Eggs 1 pcs

Instructions

1. 1. Wash the spinach thoroughly and spin it dry.
2. 2. Roughly chop the dry spinach.
3. 3. Wash the parsley and dill and shake them dry.
4. 4. Remove the tough stems from the herbs.
5. 5. Roughly chop the herbs as well.
6. 6. Halve the onion and peel it.
7. 7. Cut the onion into small cubes.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Drain the feta cheese.
11. 11. Crumble the feta roughly with your hands.
12. 12. Preheat the oven to 200 degrees Celsius with top and bottom heat.
13. 13. Heat oil in a pan over medium heat.
14. 14. Add the onion cubes to the pan.
15. 15. Sauté the onions for about 2 minutes.
16. 16. Add the garlic and the chopped herbs.
17. 17. Sauté the mixture for about 1 minute.
18. 18. Add the chopped spinach to the pan.
19. 19. Let the spinach wilt for about 2 minutes.
20. 20. Season the spinach filling with salt and pepper.
21. 21. Place the filling into a sieve.
22. 22. Let the filling drain.
23. 23. Roll out the puff pastry.
24. 24. Cut the dough once lengthwise.
25. 25. Cut the dough three times crosswise.
26. 26. You should now have 16 squares.
27. 27. Place 1 to 2 tablespoons of the spinach filling in the center of the dough squares.
28. 28. Sprinkle the crumbled feta over the filling.
29. 29. Fold the corners of the dough over the filling towards the center.
30. 30. Press the edges firmly so the pocket is sealed.
31. 31. Place the pockets on a baking sheet lined with baking paper.
32. 32. Whisk an egg in a small bowl.
33. 33. Brush the pockets with the whisked egg.
34. 34. Bake the pockets in the oven for about 20 minutes until crispy.
35. 35. Serve the pockets lukewarm.

Nutrition per serving

• kcal: 760
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 78 g