Greek Spinach Feta Chicken Pockets

4.67 from 3 votes

Greek Spinach Feta Chicken Pockets

These Greek pockets are awesome. Add feta to anything and it automatically becomes amazing. Add puff pastry, spinach, chicken, and a ton of cheese, and you've got it made.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 460kcal

Author: The Food Charlatan

Ingredients

1 17-oz package Puff Pastry both sheets thawed
4 ounces cream cheese softened
1 10-oz package frozen chopped spinach thawed and well drained
2 cups cooked and shredded chicken
1/2 cup chopped green onions
1 cup crumbled feta cheese
1 & 1/2 cups shredded mozzarella cheese
1 egg beaten (for brushing on top; optional)

Instructions

Preheat oven to 400 degrees F.
Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
Bake at 400 for 15-20 minutes or until top is nice and golden brown.
Cut into slices and stuff your face.

Notes

Source: slightly adapted from Chef in Training

Nutrition

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