Spinach Feta Pastry Pockets

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.