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Wake and Bake

Spinach, Egg, and Feta Breakfast Pockets

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

Spinach, Egg, and Feta Breakfast Pockets

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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

  1. 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.

  2. 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).

  3. 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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