Spinach Feta Pockets

Tender Folds, Quietly Golden

There is something deeply satisfying about a dish that hides its richness inside. A puff pastry pocket asks nothing of you at first glance — just a pale, unassuming square of dough — and then the oven transforms it into something golden and layered, exhaling warmth the moment it's cut open. The filling inside is the kind that feels ancient somehow: earthy greens, salty cheese, a quiet breath of garlic. These are the flavors that have always gathered people around a table without needing to announce themselves.

Ingredients

• 10 ounces frozen spinach, thawed
• 1 1/2 tablespoons Alessi Extra Virgin Olive Oil, divided
• 1/4 minced onion
• 3/4 cups Vigo Feta Cheese, crumbled
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 eggs
• 1 17.3 ounce package from puff pastry sheets, thawed

Instructions

1. Preheat oven to 400.
2. Using a colander and paper towels, squeeze excess water from frozen spinach.
3. Add ½ tablespoon olive oil to a skillet over medium heat and cook onion until soft and translucent; let cool.
4. In a bowl, combine spinach, onion, feta, garlic and salt and pepper.
5. Beat 1 egg in a separate bowl and add to spinach mixture.
6. Cut puff pastry sheets into 3 equal strips, and then cut strips into 3 equal squares for a total of 18 squares.
7. Place squares into muffin tins, pressing into bottom and sides but leaving the corners pointing up.
8. Add spinach filling into each cup and then twist corners of puff pastry together to form a pocket.
9. Beat remaining egg in a bowl and brush tops of pastry pockets with egg wash.
10. Bake until puffy and golden brown, about 20 minutes. Let cool and use a knife to loosen spinach pockets from tins.