Spinach, Egg, and Feta Breakfast Pockets

Name: Spinach, Egg, and Feta Breakfast Pockets
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams baby spinach; 1 egg beaten lightly with 1 teaspoon water, for egg wash; 2 hard boiled eggs, chopped; 3 Tbsps crumbled feta (see note above); 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps chopped scallions, light green and white parts only, from about 1 bunch

Spinach, Egg, and Feta Breakfast Pockets is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One portion of this dish contains roughly 8g of protein, 6g of fat, and a total of 98 calories. Head to the store and pick up baby spinach, kosher salt and pepper, feta, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

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.

Ingredients you will need

Spinach

Water

Equipment you will use

Baking Paper

Baking Sheet

Frying Pan

Oven

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).

Ingredients you will need

Hard Boiled Egg

Salt And Pepper

Green Onions

Spinach

Feta Cheese

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Puff Pastry Sheets