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Spinach and Feta Stuffed Puff Pockets

Spinach and Feta Stuffed Puff Pockets. Few days ago ago, I was with my 5 years old, watching the movie “The Emperor’s New Groove”. One of the movie characters we love is Kronk. All he ever wanted to be was a chef. And a scout master who talked to squirrels. But somehow he ended up being the henchman to the emaciated menace Yzma. Thankfully his talent for cooking stayed with him and we got great scenes like this:
In the movie Kronk prepared a wonderful spinach puffs!!!
Then I got the idea! I always want to increase the amount of vegetables in the diet of my family, and this was the perfect opportunity .. so I started to prepare these “Spinach and Feta Stuffed Puff Pockets”. We went back to see the movie but this time we had Kronk’s spinach puffs

Note: In “The Emperor’s New Groove”, Kronk’s spinach puffs have exposed spinach. So when you make yours, feel free to not seal up one side, or two! I simply pressed two opposing corners together on top. They don’t really look like Kronk’s but I wanted to experiment, and they cooked up fine. So fold ’em however you want! As long as you’ve got foil or parchment paper on your tray you don’t need to worry about messes.

The pumpkin seed is my idea, you can skip this step.

 Spinach and Feta Stuffed Puff Pockets
Spinach and Feta Stuffed Puff Pockets

Ingredients:

  • 1 Pkg. Puff Pastry Sheets, thawed
  • 10 oz. Frozen Chopped Spinach, thawed & drained well
  • (squeezing by hand w/ paper towels helps)
  • 1 Cup Crumbled Feta (plain, or kick it up w/ some flavor!)
  • 1 Onion, finely chopped
  • Fresh Herb, like Parsley, Cilantro, or Dill, chopped (optional)
  • 3 Eggs
  • 1 Tbsp. Water
  • salt and pepper
  • 1/8 cup pumpkin seeds

Important Items:

  • Clean Kitchen Brush (like a small paintbrush, but for food use)
  • Parchment Paper

Directions:

  1. Preheat oven to 400°F. In a medium bowl, mix together the drained spinach, crumbled feta, chopped onion, 2 eggs, and the optional fresh herbs. In a small bowl whisk the remaining egg with the water to create an egg wash.
  2. Roll out the puffed pastry sheets and cut them into squares, depending on the size of spinach puffs you want.
  3. Place a small amount of the spinach mixture onto each square, closer to one corner leaving space between the mixture & the edges. Using a clean kitchen brush, brush the edges of the puff squares, one at a time, with the egg wash.
  4. Next, lift one corner of a square and fold it over to the opposite corner, creating a triangle with the spinach mixture inside.
  5. Press the edges closed using your fingers or a fork.
  6. Repeat this process until all of the squares are triangles (or you can press 2 corners together and leave the spinach exposed).
  7. Move the pre-puffs to a parchment lined tray and and brush them with the egg wash, salt and pepper and sprinkle pumpkins seeds over top.
  8. Bake for about 20 mins. or until the puffs are nice & golden with a touch of brown.
  9. “Watch it. They’re still hot.” Best served warm.
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