Spinach Tomato Pesto Pockets
featured in Puff Pockets 4 Ways
Bursting with flavor, these Spinach Tomato Pesto Pockets are a delightful twist on a classic Italian favorite. With a golden, flaky crust and a scrumptious spinach, tomato, and pesto filling, you'll be reaching for seconds in no time!
Tasty Team
95% would make again
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 3 servings
- 1 sheet puff pastry
- ¼ cup pesto (55 g)
- 1 cup spinach (40 g), cooked
- 2 roma tomatoes, sliced
- ½ cup shredded mozzarella cheese (50 g)
- 1 egg, for egg wash
Nutrition Info
- Calories 455
- Fat 34g
- Carbs 21g
- Fiber 1g
- Sugar 2g
- Protein 16g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
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