Spinach and cheese pockets

Ingredients for 3 servings:

• 1 pack of puff pastry from the refrigerated section
• 250 g spinach, frozen, thawed
• 100 g feta cheese
• 100 g mozzarella, grated
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• ½ tsp salt
• some pepper
• some nutmeg
• 1 handful of sesame seeds
• 1 egg(s)
• 1 tsp milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Defrost the spinach. Crush the garlic and dice the onion. Heat the oil in a pan, sauté the garlic and onion. Add the spinach and fry, season with salt, pepper, and nutmeg, and simmer. Preheat the oven to 180°C (top/bottom heat). Crumble the feta cheese into a bowl and add it to the spinach along with the mozzarella. Separate the egg and mix the egg yolk with the milk, setting the egg white aside. Roll out the puff pastry, divide into 6 portions, and place the spinach mixture in the center of each portion. Brush the edges with egg white, seal them into triangles, and press firmly. Press the edges in with a fork and brush the pockets with the egg yolk mixture. Sprinkle with sesame seeds and bake for 35 minutes, until nicely browned. They taste great both hot and cold.