Delicious Chicken Feta Puff Pastry Pockets with Spinach Recipe
These Chicken Feta Puff Pastry Pockets are a delightful combination of tender chicken, savory feta, and fresh spinach wrapped in crispy pastry. Perfect for a quick dinner or as finger food for gatherings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup Greek yogurt (optional, for creaminess)
- 1 package (17.3 oz) frozen puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
- Flour, for rolling
Instructions
- Preheat your oven to 200°C (400°F). This ensures the puff pastry can rise evenly.
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- Cut the chicken breast into small pieces and add them to the skillet. Cook the chicken for 5-7 minutes until fully cooked and golden brown.
- Add the chopped spinach, crumbled feta, oregano, and thyme. Mix everything well and let it cook for another 2-3 minutes until the spinach has wilted. Season with salt and pepper to taste.
- If using Greek yogurt, stir it into the filling now for added creaminess. Remove the skillet from heat and let the filling cool slightly.
- Dust a clean work surface with flour and roll out the thawed puff pastry sheets to about 3 mm thick.
- Cut the puff pastry into squares or circles (about 10-12 cm in diameter). Place a spoonful of filling in the center of each piece of dough.
- Fold the puff pastry over the filling and press the edges with a fork to seal. You can also brush the pockets with the beaten egg for a golden color.
- Place the filled pockets on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crispy. Be sure to check them regularly to avoid burning.
- Remove the pockets from the oven and let them cool for a few minutes before serving. They are hot and the filling will be very hot, so be careful with the first bite!
Nutrition
- Serving Size: 1 pocket
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: To avoid leaking filling, ensure the edges of the puff pastry are sealed well. Use a fork to ensure they are tightly closed. A good quality puff pastry makes a big difference, so ensure it is well-thawed and cold before working with it. If you want to add a special flavor, you can mix in some chopped sun-dried tomatoes or olives into the filling for a Mediterranean touch.