Greek Spinach Feta Chicken Pockets
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- 17 oz
- package puff pastry, both sheeets thawed
- 4 oz
- cream cheese, softened
- 10 oz
- package frozen chopped spinach, thawed and well drained
- 2 c
- cooked and shredded chicken
- 1/2 c
- chopped green onions
- 2 tsp
- finely minced garlic
- 1 c
- crumbled feta cheese
- 1 1/2 c
- shredded mozzarella cheese
- 1 large
- egg, beaten (for brushing on pastry top) - optional
1Preheat oven to 400°F. Grease a cookie sheet (or line with parchment paper), and set aside.
2Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they look small.
3Without tearing the pastry, gently spread softened cream cheese evenly over pastry sheet, leaving about 1/2 inch space along the edges.
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.
5Next, evenly distribute chicken and green onions over the spinach, again leaving a 1/2 inch space around the edges.
6Evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, leaving a 1/2 inch space around edges.
7Fold over the half of the puff pastry that doesn't have the ingredients on it. and seal edges tightly.
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.
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.