Spinach, Egg, and Feta Breakfast Pockets |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
1 pound puff pastry, homemade or defrosted if store bought
10 ounces baby spinach
2 tablespoons chopped scallions, light green and white parts only, from about 1 bunch
3 tablespoons crumbled feta (see note above)
2 hard boiled eggs, chopped
Kosher salt and freshly ground black pepper
1 egg beaten lightly with 1 teaspoon water, for egg wash
Procedures
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Rinse spinach with water; do not dry. In a wide, shallow skillet, wilt spinach over medium heat. Let cool then wring dry.
2
In a medium bowl, combine spinach, scallions, feta, and hard boiled egg. Season with salt and pepper (you may not need any salt depending on how salty your feta is).
3
Cut puff pastry into eight 4 1/2-inch circles. Top 4 circles with spinach filling. Cover each circle with another piece of dough and use a fork to crimp and seal the sides. Brush each pastry with egg wash. Bake until pastry is puffed and golden, about 30 minutes. Serve warm.
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