Ingredients
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 646
- Fat 46g
- Carbs 43g
- Fiber 2g
- Sugar 3g
- Protein 16g
Estimated values based on one serving size.
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!
Ingredients
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 646
- Fat 46g
- Carbs 43g
- Fiber 2g
- Sugar 3g
- Protein 16g
Estimated values based on one serving size.
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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