Greek Spinach Feta Chicken Pockets
package puff pastry, both sheeets thawed
cream cheese, softened
package frozen chopped spinach, thawed and well drained
cooked and shredded chicken
chopped green onions
finely minced garlic
shredded mozzarella cheese
egg, beaten (for brushing on pastry top) - optional
Preheat oven to 400°F. Grease a cookie sheet (or line with parchment paper), and set aside.
Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they look small.
Without tearing the pastry, gently spread softened cream cheese evenly over pastry sheet, leaving about 1/2 inch space along the edges.
Evenly 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.
Next, evenly distribute chicken and green onions over the spinach, again leaving a 1/2 inch space around the edges.
Evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, leaving a 1/2 inch space around edges.
Fold over the half of the puff pastry that doesn't have the ingredients on it. and seal edges tightly.
Transfer 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.
Bake in preheated oven (400°F) for 15 to 20 minutes or until the top is lightly golden brown. Cut into slices, and serve hot.