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
  1. Preheat oven to 400 degrees F.
  2. Unfold sheet of puff pastry onto a lightly floured surface.
  3. Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
  4. 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.
  5. Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
  6. Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
  7. Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
  8. 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)
  9. Cut into slices and enjoy!
Recipe by Chef in Training at