Serves 4
50 min
Spinach, Egg, and Feta Breakfast Pockets
Recipe GLPRc38e41c42430e9
Golden, flaky puff pastry pockets filled with sautéed baby spinach, hard-boiled eggs, and crumbled feta cheese, seasoned with scallions and finished with a light egg wash. A simple yet elegant Mediterranean-inspired breakfast or brunch dish that comes together in about 50 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound puff pastry, homemade or store-bought and defrosted
10 ounces baby spinach
2 tablespoons scallions, light green and white parts, chopped
3 tablespoons crumbled feta cheese
2 hard-boiled eggs, chopped
kosher salt
freshly ground black pepper
1 egg beaten with water, for egg wash
1 teaspoon water, for egg wash
Directions
Heat a large skillet over medium heat. Add the baby spinach in batches, stirring occasionally until completely wilted, about 3–4 minutes. Transfer the wilted spinach to a colander and press gently to remove excess moisture. Let cool slightly, then chop roughly and transfer to a bowl.
Add the chopped hard-boiled eggs, crumbled feta cheese, and chopped scallions to the spinach. Season with kosher salt and freshly ground black pepper to taste. Mix gently until just combined. Set the filling aside.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the defrosted puff pastry to an even thickness of about 1/8 inch. Cut the pastry into 4 equal rectangles or squares, approximately 5–6 inches on each side.
Divide the spinach-egg filling evenly among the pastry pieces, placing it slightly off-center on each rectangle. Fold each pastry in half over the filling, then seal the edges by pressing with a fork to create a decorative seal.
In a small bowl, whisk together the beaten egg with 1 teaspoon of water to make an egg wash. Lightly brush the top of each pastry pocket with the egg wash.
Place the pastry pockets on the prepared baking sheet and bake for 18–22 minutes, until the puff pastry is puffed, golden brown, and cooked through.
Remove from the oven and let cool for 2–3 minutes before serving. Serve warm.
