Spinach and feta pockets

Ingredients for 4 servings:

• 450 g leaf spinach, frozen
• 450 g puff pastry, frozen
• 200 g feta cheese
• 3 tbsp olive oil
• 1 tsp oregano, dried
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 4 eggs
• some nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

crispy&juicy

Defrost the spinach and squeeze out any excess water. Defrost the puff pastry according to the package instructions and roll it out on a lightly floured surface into two rectangles measuring approximately 40 x 20 cm. Crumble the feta and mix with 1 tablespoon of olive oil and the oregano. Finely chop the onion and garlic and sauté for one minute in a pan with 2 tablespoons of olive oil over high heat. Add the spinach and sauté for 2-3 minutes. Mix the spinach, feta, and 2 eggs and season with nutmeg, salt, and pepper. Spread the spinach mixture on half of each pastry sheet, leaving a 2 cm border free. Brush the edges with beaten egg, fold the pastry over the filling, and press the edges together firmly with a fork. Prick the pockets and brush with egg yolk. Bake on a baking sheet lined with baking paper at 180°C (fan, preheated) for about 20 minutes. Cut the pockets diagonally in half and serve.