Ingredients
for 3 servings
- 1 sheet puff pastry
- ¼ cup (55 g) pesto
- 1 cup (40 g) spinach, cooked
- 2 roma tomatoes, sliced
- ½ cup (50 g) shredded mozzarella cheese
- 1 egg, for egg wash
Preparation
- 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!
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