Spinach Pocket

When I start using a new food item, I max out its potential. I’m into puff pastry at the moment. Actually, I’m slowing coming out of the discovery phase, but I’m just getting around to posting some of my puff pastry inventions.

This is a lovely, flaky, savory spinach pocket. It has chicken, gorgonzola and ricotta cheeses inside.

Ingredients
Frozen Spinach
Gorgonzola Cheese
Ricotta Cheese
Puff Pastry

1. Defrost and drain spinach.
2. Cook chicken (seasoned to your liking) then slice it into bite-sized pieces.
3. Heat drained spinach and add cheeses
3. Once the cheese has melted set aside.
4. Cut defrosted puff pastry into equal sized squares
5. Place dollop of Spinach in center of each square, then top with some chicken
6. Fold corners of pastry into the center, pinch all for corners together where they meet
7. Bake for 25 minutes on 350 degrees.

I served it with some fresh mashed potatoes that had carrots and bell peppers mashed into them. Yummy!