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Spinach Tomato Pesto Pockets

by Alix Traeger featured in Puff Pockets 4 Ways

Under 30 min

Under 30 min

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

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Preparation

  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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