Spinach and Mozzarella Puff Pastry Pockets
Prep time: 15 minutes | Cook time: 20–25 minutes | Yield: 4 large pockets
Ingredients
- 1 package (17.3 oz) frozen puff pastry, thawed according to package instructions (2 sheets)
- 5 oz fresh baby spinach, chopped (or frozen spinach, thawed and thoroughly squeezed dry)
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup ricotta cheese or softened cream cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp dried oregano or Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 large egg + 1 tbsp water (whisked together for egg wash)
Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the Filling: If using fresh spinach, sauté it briefly in a pan with a splash of olive oil and the minced garlic for 2 minutes until wilted, then let cool slightly. In a medium bowl, combine the spinach, mozzarella, ricotta (or cream cheese), Parmesan, oregano, red pepper flakes, salt, and pepper. Mix until evenly combined.
- Cut the Pastry: Unroll both sheets of puff pastry onto a lightly floured surface. Cut each sheet into 4 equal rectangles (you will have 8 rectangles total).
- Assemble the Pockets: Spoon equal amounts of the spinach and cheese filling onto the center of 4 pastry rectangles, leaving a 1/2-inch border around the edges. Brush the edges lightly with egg wash.
- Seal the Pastry: Place the remaining 4 pastry rectangles over the filling. Press the edges down firmly, then use the tines of a fork to crimp all four edges completely closed.
- Bake: Arrange the pockets on the prepared baking sheet. Brush the tops generously with the egg wash to ensure a golden finish. Cut 2–3 small slits on top of each pocket to let steam escape.
- Serve: Bake for 20 to 25 minutes until the pastry is puffed, deeply golden brown, and the cheese is melted inside. Cool for 5 minutes before serving.
