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.
Spinach, Egg, and Feta Breakfast Pockets
About This Recipe
|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|
- 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
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.
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).
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.