Hello readers!! It’s that time again, theme week and this time it’s all about puff pastry. When I say puff pastry, to be precise…I’m using store-bought puff pastry. Homemade is totally fine and even better but as always….I HAZ NO SKILLZ…yet. So for this whole theme week, I’m using two sorts of puff pastry; one is puff pastry squares while the other is a puff pastry block, where you can roll it out into a large sheet and cut it into any shapes you like. There’s plenty of other sorts of puff pastry products out there but I thought these two were the most budget-friendly for my puff pastry dishes.
So for the first recipe, I always love some sort of stuffing encased in puff pastry and when you bite down into it you get that soft, crunchy and flaky texture and then coupled with the right stuffing can make your meals all the more interesting. These are spinach pockets with feta cheese.
I actually used the squares for these recipe, two pieces for top and bottom and I didn’t realise how much they would puff up during the baking process. It was really fun to watch, at first I thought it might be too much but after eating it, I had no complaints.
If you think you hate spinach, you can substitute the filling for any other preference, like potatoes and leeks, pulled pork, leftover beef stew, chicken….the sky’s the limit. It’s such a wonderful way to revamp leftovers.
SPINACH POCKETS RECIPE
2 Garlic cloves, chopped
Feta cheese, crumbled
Hard boiled egg, chopped roughly
Puff Pastry squares
Beaten egg for egg wash
1. In a frying pan with a bit of olive oil, sautee the chopped garlic. Add your spinach and cream, enough for a thick consistency but not too wet. Season with some black pepper. I would control the salt because feta cheese is quite salty so just add a small pinch.
2. Let the spinach cool. When it’s ready, add in the chopped hard boiled eggs and mix. Not too thoroughly, you want to have that chunky bits of egg.
3. Using the puff pastry squares, flour it and roll it out a little to stretch it into a rectangle. it doesn’t matter if you do this or not. Place the puff pastries on a baking sheet
4. Fill the middle with spinach (about 3 tablespoons), leave about 3 cm space on the sides. Add some crumbled feta on top.
5. Brush the sides with beaten egg. Seal it with another piece of puff pastry. Press the edges down all over with a fork. Make 3 scores on top of the pockets with a knife.
6. Brush the tops with eggwash and finally bake in a pre-heated oven of 180C for 30-45 mins or till the puff pastry has doubled the size and has turned golden.
7. Eat while it’s warm!