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Spinach Tomato Pesto Pockets

Bursting with flavor, these Spinach Tomato Pesto Pockets are a delightful twist on a classic Italian favorite. With a golden, flaky crust and a scrumptious spinach, tomato, and pesto filling, you'll be reaching for seconds in no time!

Tasty Team
95% would make again

Under 30 minutes

Spinach Tomato Pesto Pockets

Under 30 minutes


for 3 servings

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

Nutrition Info

  • Calories 446
  • Fat 34g
  • Carbs 19g
  • Fiber 1g
  • Sugar 1g
  • Protein 15g

Estimated values based on one serving size.


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