Spinach Tomato Pesto Pockets Recipe by Tasty

Ingredients

for 3 servings

1 sheet puff pastry
¼ cup
pesto (55 g)
1 cup
spinach, cooked (40 g)
2 roma tomatoes, sliced
½ cup
shredded mozzarella cheese (50 g)
1 egg, for egg wash

Preparation

Under 30 min

Preheat oven to 400°F (200°C).
Cut the puff pastry into six rectangles and place on a nonstick baking tray.
On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella.
Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
Brush with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy!

Tips

katie_m755

I used my own flavor combinations and they came out great!
1 month ago Helpful (2)
goldfish.paipa

For the pizza puff picket I sprinkled oregano on top & it added a nice touch! My whole family loved them!
1 month ago Helpful (1)
Rhonda Bell

Make sure to thaw the puff pastries. Cut the tomato slices thin so everything can fit in the pesto pocket.
5 days ago Helpful (0)
kiandram

Don’t overdue the fillings especially the cheese. Use a glass pan and don’t use foil. The pastry will just stick to it.
7 days ago Helpful (0)

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