Greek Spinach Feta Chicken Pockets |
The flavor in this dinner will completely blow your mind! It is one of the best things I have ever eaten!
- 1 sheet Puff Pastry, thawed
- 2 oz. cream cheese, softened
- ¾ cup frozen spinach, thawed and well drained
- 1 cup cook and shredded chicken
- 2 green onions, chopped
- ½ cup crumbled feta cheese
- ¾ cup shredded mozzarella cheese
- Preheat oven to 400 degrees F.
- Unfold sheet of puff pastry onto a lightly floured surface.
- Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
- Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
- Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
- Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
- Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
- Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
- Cut into slices and enjoy!
Recipe by Chef in Training at https://www.chef-in-training.com/greek-spinach-feta-chicken-pockets/
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