Greek Spinach Feta Chicken Pockets

• Meat

  • 1 cup Cook and shredded chicken

• Produce

  • 2 Green onions
  • 3/4 cup Spinach, frozen

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 2 oz Cream cheese
  • 1/2 cup Feta cheese
  • 3/4 cup Mozzarella cheese

Found on chef-in-training.com

Description

Ingredients

• 1 sheet Puff Pastry, thawed
• 2 oz. cream cheese, softened
• ¾ cup frozen spinach, thawed and well drained
• 1 cup cook and shredded chicken
• 2 green onions, chopped
• ½ cup crumbled feta cheese
• ¾ cup shredded mozzarella cheese

Directions

• Preheat oven to 400 degrees F.
• Unfold sheet of puff pastry onto a lightly floured surface.
• Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
• Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
• Fold over the half of the puff pastry that doesnt have the ingredients on it and seal edges nicely and tight.
• Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
• Cut into slices and enjoy!