Contents
Instructions :
Step 1: Preparing the Filling
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add the Spinach: Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
- Mix the Cheeses: In a mixing bowl, combine the sautéed spinach and onion mixture with the crumbled feta, ricotta cheese, oregano, salt, and pepper. Stir until well combined, ensuring the flavors meld beautifully.
Step 2: Assembling the Puff Pastry Pockets
- Prepare the Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out each sheet of puff pastry to about 1/8 inch thick. Cut each sheet into squares or rectangles, about 4×4 inches in size.
- Fill and Fold: Place a generous spoonful of the spinach and cheese filling in the center of each pastry square. Be careful not to overfill. Fold the pastry over to create a triangle or rectangle shape, pressing the edges firmly to seal. For an extra touch, crimp the edges with a fork.
- Egg Wash: Brush the tops of each pastry pocket with the beaten egg to give them a beautiful golden color when baked.
Step 3: Baking
- Arrange and Bake: Place the filled pastry pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Remove from the oven and let them cool for a few minutes before serving. These savory pockets are perfect on their own or served with a side of yogurt dip or tzatziki sauce.
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