Chicken and Spinach Stuffed Puff Pastry Pockets

• 1 sheet puff pastry, thawed
• 1 cup cooked and shredded chicken
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Heat olive oil in a skillet over medium heat. Sauté spinach and garlic until wilted.
3. 3 In a bowl, mix cooked chicken, spinach, ricotta, Parmesan, salt, and pepper.
4. 4 Unfold puff pastry and cut into 6 squares.
5. 5 Place a spoonful of the chicken mixture on one half of each square.
6. 6 Fold the pastry over to create a triangle and seal the edges with a fork.
7. 7 Brush each pocket with beaten egg.
8. 8 Place on a baking sheet lined with parchment paper.
9. 9 Bake for 20-25 minutes, or until golden brown.
10. 10 Serve warm.

Equipment

• Baking sheet
• Parchment paper
• Fork
• Skillet

Variations

• Add diced tomatoes for a tangy twist.
• Substitute feta cheese for Parmesan for a Mediterranean flair.

Substitutions

• Use mozzarella cheese if ricotta is unavailable.
• Substitute kale for spinach if preferred.

Pairings

• Serve with a side of roasted vegetables.
• Complement with a light white wine like Pinot Grigio.

Nutrition

Tips

• Use pre-cooked rotisserie chicken for an even quicker meal.
• Customize your pockets with additional herbs like thyme or parsley.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked pockets for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with a drizzle of balsamic glaze for added tang.

FAQ