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1.
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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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3.
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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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5.
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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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6.
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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.
