Greek Spinach Feta Chicken Pockets

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   Preheat the oven to 400 F. 2.

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   Carefully unfold (you dont want it to tear) the sheet of puff pastry out onto a lightly floured surface.

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   Spread the softened cream cheese evenly over the pastry sheet, leaving about 1/2 inch of space along the pastry sheets edges.

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   4.

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   Spread the thawed and drained spinach evenly over 1/2 of the puff pastry sheet (width wise), again leaving about a 1/2 inch of space along all the edges.

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   Next, spread the chicken and green onions evenly over the spinach, still saving a 1/2 inch space around the edges.

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    Finally, sprinkle the feta and mozzarella cheeses evenly over top of the chicken, still leaving a 1/2 inch space around edges.

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    7.

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    Carefully fold over the half of the puff pastry that doesnt have anything on it.

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    Rub the edges with a little bit of water on your finger and press them together to seal them up nice and tight .

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    Combine the egg and water in a small bowl.

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    Brush the outside of the crust with the egg wash. 8.

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    Place the puff pastry pocket on a greased cookie sheet, or one with a silicon baking mat, and bake for 15-20 minutes or until the outside is a nice and crisp golden brown.

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    Remove from oven.

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    9.

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    Cut into slices and enjoy!

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    Recipe lightly adapted from Chef In Training.

* Per serving · 4 servings · Values may vary.