Spinach and Feta Puff Pastry Pockets

Ingredients :

• 1 package (about 17 oz) puff pastry sheets, thawed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, washed and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg
• 1 cup feta cheese, crumbled
• 1 egg, beaten (for egg wash)
• Black sesame seeds (optional, for garnish)

Préparations :

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the garlic and cook for another minute until fragrant.
   • Add the chopped spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted and any excess moisture has evaporated, about 5-7 minutes.
   • Remove from heat and let it cool slightly.
   • Once cooled, mix in the crumbled feta cheese.
3. Prepare the Puff Pastry:
   • On a lightly floured surface, roll out each puff pastry sheet to about 1/8-inch thickness.
   • Cut the pastry into squares or rectangles, depending on your preference and the size of your sheets.
4. Fill the Pastry:
   • Place a tablespoon of the spinach and feta mixture in the center of each pastry square.
   • Fold the pastry over to create a triangle or rectangle and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
5. Egg Wash and Bake:
   • Place the filled pastries on the prepared baking sheet.
   • Brush the tops with the beaten egg and sprinkle with black sesame seeds if using.
   • Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed.
6. Cool and Serve:
   • Remove from the oven and let cool slightly on a wire rack.
   • Serve warm or at room temperature.

These spinach and feta puff pastry pockets are perfect for a savory snack, appetizer, or even a light meal. Enjoy!