Description
These Greek Spinach Feta Chicken Pockets are a delightful savory pastry filled with a creamy mix of spinach, chicken, feta, and mozzarella cheeses, wrapped in flaky puff pastry. Perfect as a hearty snack or a flavorful meal, they combine classic Mediterranean flavors with an easy-to-make, baked hand pie format.
Ingredients
Scale
Pastry
- 1 17-oz package Puff Pastry (both sheets thawed)
Filling
- 4 ounces cream cheese (softened)
- 1 10-oz package frozen chopped spinach (thawed and well drained)
- 2 cups cooked and shredded chicken
- 1/2 cup chopped green onions
- 1 cup crumbled feta cheese
- 1 1/2 cups shredded mozzarella cheese
For Brushing (Optional)
- 1 egg (beaten)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s ready for baking the pockets evenly.
- Prepare Puff Pastry: Unfold both sheets of thawed puff pastry onto a lightly floured surface. Roll them out gently if needed to slightly enlarge each sheet.
- Spread Cream Cheese: Spread the softened cream cheese evenly over one pastry sheet, leaving about a half-inch border around the edges free of cream cheese to allow for sealing.
- Add Spinach: Evenly distribute the well-drained chopped spinach over half the width of the pastry sheet where the cream cheese was spread, again leaving about a half-inch border around the edges.
- Layer Chicken and Onions: Spread the cooked, shredded chicken and chopped green onions evenly over the spinach layer, maintaining the border edges free.
- Add Cheeses: Sprinkle crumbled feta cheese and shredded mozzarella cheese evenly on top of the chicken mixture, still keeping a small margin around the edges for sealing.
- Fold and Seal: Fold the pastry over the filling half and press the edges firmly to seal the chicken pockets, preventing the filling from leaking during baking.
- Prepare for Baking: Place the folded pockets on a greased or parchment-lined cookie sheet. For a glossy, golden top, brush the surface with beaten egg.
- Bake: Bake in the preheated oven for 15 to 20 minutes or until the puff pastry is nicely browned and crisp.
- Serve: Allow to cool slightly, then cut into slices and enjoy your flavorful Greek-inspired chicken pockets.
Notes
- Ensure the spinach is well drained to prevent soggy pastry.
- Use cooked chicken leftover from a roast or rotisserie for best flavor and convenience.
- Brushing the pockets with beaten egg before baking will give a golden, shiny finish.
- These pockets are best enjoyed fresh out of the oven but can be reheated in the oven for crispiness.
- Puff pastry should be thawed properly to avoid tearing during rolling and folding.
