Chicken and Spinach Puff Pockets

A couple nights ago I went in the kitchen to make dinner with no real plan. I found left over chicken thighs and raw spinach from the night before, some feta cheese and a sheet of frozen puff pastry dough. The result was delicious!

Ingredients:
3-4 chicken thighs
Extra-virgin olive oil
Salt and pepper
1 small yellow onion, chopped
1-2 cloves garlic, minced
8-10 ounces spinach, fresh or frozen (if frozen thawed and drained)
6-8 ounces crumbled feta cheese
1 sheet frozen puff pastry, thawed
1 egg beaten for egg wash

Preheat the oven to 400F. Pat the chicken thighs dry, trim any excess fat and coat in olive oil, salt and pepper. Roast in the oven for approximately 35 minutes (depending on the size of the thighs) until the thighs have an internal temperature of 165F.

In a saute pan over medium heat, saute the onion in olive oil until translucent (4-5 minutes). Add the garlic and saute for one minute. Add the spinach, if working with fresh spinach saute until the spinach wilts, if working with frozen spinach saute until the spinach is warmed through. Transfer mixture to a bowl and let cool.

Remove the chicken from the oven and let cool for 10 minutes. Remove the skin and bones. Dice the chicken and add to the spinach and onion mixture. Add feta and toss. Salt and pepper to taste.

Lower the oven temperature to 350F. On a lightly floured surface, roll the puff pastry dough into a 10-inch square. Cut the dough into four equal sized squares. Place 1/4 of the chicken and spinach mixture just off center on each dough square. Brush two sides of the square with the egg wash.

Seal each pastry, pushing out any air bubbles. Place each puff pocket on the baking sheet and brush with the egg wash. Cut 2-3 slits in the top of each pastry to allow steam to release. Bake for 40 minutes or until the puff pastry is golden brown.

I ate these with a simple tomato salad.

Bon appetit!