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Spinach, Egg, and Feta Breakfast Pockets
[Photograph: Carrie Vasios]
These golden puff pastry pockets are filled with spinach, feta, scallions, and hard boiled eggs. They make a great savory to-go breakfast or a new spin on a classic omelet flavor.
Note: You can buy pre-crumbled feta but I always find it to be dry. Instead, look for feta packed in brine and crumble as needed.
About the author: @Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter carrievasios
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 50 minutes |
| Special equipment: | skillet, baking sheet, parchment paper, 4 1/2-inch biscuit cutter (optional) |
| This recipe appears in: | Wake and Bake: Spinach, Egg, and Feta Breakfast Pockets |
Ingredients
- 1 pound puff pastry, homemade or defrosted if store bought
- 10 ounces baby spinach
- 2 tablespoons chopped scallions, light green and white parts only, from about 1 bunch
- 3 tablespoons crumbled feta (see note above)
- 2 hard boiled eggs, chopped
- Kosher salt and freshly ground black pepper
- 1 egg beaten lightly with 1 teaspoon water, for egg wash
Procedures
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1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Rinse spinach with water; do not dry. In a wide, shallow skillet, wilt spinach over medium heat. Let cool then wring dry.
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2
In a medium bowl, combine spinach, scallions, feta, and hard boiled egg. Season with salt and pepper (you may not need any salt depending on how salty your feta is).
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3
Cut puff pastry into eight 4 1/2-inch circles. Top 4 circles with spinach filling. Cover each circle with another piece of dough and use a fork to crimp and seal the sides. Brush each pastry with egg wash. Bake until pastry is puffed and golden, about 30 minutes. Serve warm.
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