Greek Spinach Feta Chicken Pockets

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Whew, that's a long title! Have no fear, though, there is absolutely nothing complicated about this recipe - which is why I love it! It's actually one of those meals that is so simple, you wonder why you didn't think of it first!

Layers of spinach, feta, mozzarella, cream cheese, and diced chicken stuffed in between sheets of puff pastry. I mean, HELLO?!

This is what I would call a superfast (that's like "super fast" except said really super fast) weeknight dinner. It's about 5 minutes of hand's on time with 15 or so minutes baking time and then you're eating.

What it looks like, straight from the oven (excuse the nighttime photo op!):

It's probably no surprise to anyone that my favorite part was the crust...

Even non cream cheese and feta lovers (*cough*Jason*cough*) will happily scarf this down. Really. I promise. Though I will still think they're weird.

{who doesn't like cream cheese and feta?!}

Greek Spinach Feta Chicken Pockets

1 sheet puff pastry, thawed

2 ounces cream cheese, softened at room temp

3/4 cup frozen chopped spinach, thawed and squeezed dry

1 cup cooked and shredded chicken (pick up a rotisserie chicken!)

1/2 cup feta cheese crumbles

3/4 cup shredded mozzarella cheese

Lightly beaten egg

Preheat oven to 400.

Unfold sheet of puff pastry onto a lightly floured surface. Spread the softened cream cheese evenly over the pastry, leaving 1/2 inch edge all around.

Evenly distribute the spinach over half the sheet (width wise), still leaving the 1/2 inch border. Next, distribute the chicken, mozzarella, and feta on top of the spinach in the same manner. 

Fold over the pastry half without ingredients and press the edges together and seal well.

Place on a greased sheet pan and brush the top with egg. Bake for 15-20 minutes, or until golden brown.

Cut into slices before serving.

Source: slightly adapted from Chef in Training