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Under 30 min

Spinach Tomato Pesto Pockets

from the video Puff Pockets 4 Ways ▶︎

by Alix Traeger


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


  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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