Greek Spinach Feta Chicken Pockets

1. Preheat the oven to 400 F.
2. Carefully unfold (you don’t want it to tear) the sheet of puff pastry out onto a lightly floured surface.
3. Spread the softened cream cheese evenly over the pastry sheet, leaving about 1/2 inch of space along the pastry sheet’s edges.
4. 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.
5. Next, spread the chicken and green onions evenly over the spinach, still saving a 1/2 inch space around the edges.
6. Finally, sprinkle the feta and mozzarella cheeses evenly over top of the chicken, still leaving a 1/2 inch space around edges.
7. Carefully fold over the half of the puff pastry that doesn’t have anything on it. Rub the edges with a little bit of water on your finger and press them together to seal them up nice and tight . Combine the egg and water in a small bowl. Brush the outside of the crust with the egg wash.
8. 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. Remove from oven.
9. Cut into slices and enjoy!

Recipe lightly adapted from Chef In Training.