Why I Love This Recipe

I love how these puff pastry pockets combine the freshness of spinach and parsley with the tanginess of feta cheese, all wrapped in a golden, crispy shell. They’re easy to prepare, versatile, and always a hit at gatherings or as a quick snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 sheets of puff pastry, thawed
2.5 oz (70g) fresh spinach
1 large handful of fresh parsley
2 cloves of garlic
7 oz (200g) cream cheese
11.1 oz (315g) feta cheese
Salt and pepper to taste
2 handfuls of almonds
1 egg, lightly beaten

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a food processor, combine the spinach, parsley, and garlic. Pulse until finely chopped.
Add the cream cheese, feta cheese, salt, and pepper to the processor. Blend until the mixture is smooth and well combined.
Add the almonds and pulse a few times until they’re coarsely chopped and evenly distributed.
Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into squares of desired size.
Place a spoonful of the filling in the center of each square. Fold the corners towards the center, pressing gently to seal.
Place the assembled pockets on the prepared baking sheets. Brush the tops with the beaten egg.
Bake for about 14 minutes, or until the pastries are golden brown and puffed.
Allow to cool slightly before serving.

Servings and Timing

Servings: Approximately 24 pockets
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes

Variations

Nut-Free Version: Omit the almonds for a nut-free alternative.
Herb Variations: Experiment with other herbs like dill or mint for different flavor profiles.
Cheese Alternatives: Substitute feta with goat cheese or ricotta for a milder taste.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I ensure it’s thawed and excess moisture is squeezed out before use.

Can I prepare these ahead of time?

Absolutely. I assemble the pockets and refrigerate them for up to 24 hours before baking.

Can I freeze the baked pockets?

Yes, I can freeze them after baking. Once cooled, I store them in a freezer-safe container for up to 2 months. To reheat, I bake them from frozen at 350°F (175°C) until heated through.

What can I serve with these pockets?

I often serve them with a side salad or a dipping sauce like tzatziki or marinara.

Can I make mini versions for appetizers?

Yes, I cut the puff pastry into smaller squares and adjust the filling amount accordingly to make bite-sized appetizers.

Conclusion

These Heavenly Spinach, Parsley, and Feta Cheese Puff Pastry Pockets are a delightful addition to any meal or gathering. Their flaky exterior and flavorful filling make them irresistible. Whether served warm or at room temperature, they’re sure to impress.