Puff pastry pockets filled with tomatoes and spinach

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 3 tomatoes
• 300 g leaf spinach, frozen, thawed
• 10 olives
• olive oil
• Herbs of Provence
• salt and pepper
• 1 pack of puff pastry, rolled up and ready to bake, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and practical

Peel and chop the onion and garlic. Remove the stems from the tomatoes, remove the seeds, and chop them finely. Chop the spinach leaves a little finer, if necessary. Remove the seeds from the olives, if necessary, and then cut them into small pieces. If you don’t like olives, you can of course simply omit them. Heat a little olive oil in a pan. Fry the onions until translucent, then add the garlic, tomatoes, spinach, and olives and fry briefly. Season with herbs de Provence and salt and pepper. Roll out the puff pastry on a baking sheet. Cut into 6 squares and place the filling on top. Fold the corners in and press the edges together firmly – otherwise they will spread a little (as in my photo). Brush with water. Now bake in the preheated oven at 200°C (top/bottom heat) for about 20 minutes. If the pockets start to get dark on top, simply place baking paper on top and continue baking. Serve with a mixed salad. Tips: Before adding the filling to the pockets, you can spread a little basil or tomato pesto on the dough. Feta cheese would also be a great addition.