Spinach Feta Pastry Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 161.9 μg | (270 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 2 g |
Ingredients
Preparation steps
For the filling, rinse and trim spinach and blanch in boiling salted water. Drain spinach, rinse, squeeze and chop. Chop pine nuts, toast in a dry skillet and set aside. Peel onion and garlic and chop finely. Sauté onion and garlic in oil until translucent and let cool. Rinse and halve tomatoes, remove seeds and dice finely.
Crumble feta and mix with spinach, onion and garlic mixture, pine nuts, tomatoes and basil and season with salt and pepper.
Thaw puff pastry sheets, set out on a lightly floured work surface and cut in half.
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Spread filling on pastry sheets up to 1 cm (approximately 1/3 inch) from the edges. Fold pastry sheets diagonally over filling and press well to seal. Space pastry pockets slightly apart on baking sheet, Whisk egg yolk with milk and brush over pastry pockets. Bake pastry pockets until golden brown, about 25 minutes, and serve immediately.
