Spinach and feta puff pastry pockets

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1. Heat a little olive oil in a skillet, add the spinach, cook briefly until wilted, and transfer to a bowl. Heat more oil in the skillet and sauté the finely chopped onion until golden. Add the crushed garlic and remove the skillet from the heat.

2. In a large bowl, whisk the whole eggs with the milk. Season with salt and pepper, add the ricotta, chopped parsley, and dill, then crumble in the feta. Squeeze the excess water from the wilted spinach and add it to the egg and cheese mixture along with the sautéed onion and garlic. Mix well.

3. Cut the puff pastry into three pieces and roll each to your preferred size and thickness. Cut into equal squares, place filling on each, and bring the corners together over the filling to form pockets. Press the edges together firmly to seal, then place the pockets on a baking sheet lined with parchment paper.

4. Beat the two egg yolks and brush over each pocket. Bake in an oven preheated to 190°C (375°F) for about 25 minutes.

5. Serve the pockets right away, sprinkled with hard cheese, or let them cool and freeze them. Thaw the frozen pockets and reheat in the microwave.

Tip: The filling with five eggs is quite runny, so place only a small mound on each square and brush the edges with egg yolk before sealing to keep the pockets from opening in the oven.

This recipe was translated from the Slovak original: Špenátovo-syrové taštičky z lístkového cesta s fetou