Spinach, Onion & Two Cheese Stuffed Pockets

Tangy cheeses and spinach quickly blend to fill these delicious triangles. Serve for lunch or as appetizers.

Recommended Product:
The Black + Decker Performance FusionBlade Blender

  • Prep Time:
    27 min
  • Cook Time:
    20 min
  • Ready In:
    47 min
  • Serves:


  1. 1 package (17.3 ounces) puff pastry sheets, thawed to room temperature
  2. 2 to 3 tablespoons flour
  3. 3 large eggs
  4. 1/4 cup yellow onion, roughly chopped
  5. 1 cup frozen spinach, thawed, drained and squeezed dry
  6. 4 ounces Parmesan cheese, grated
  7. 3 ounces provolone cheese, shredded
  8. Sesame seeds for garnish (optional)
  9. Poppy seeds for garnish (optional)
  10. Sweet chili sauce (optional)


Preheat the oven to 400°F. Lightly flour a clean work surface and roll 1 pastry sheet to 12 x 12-inch square. Slice into 4 squares (6-inches each). Repeat with the second sheet.

Beat 1 egg in a small bowl with 1 tablespoon water. Set aside.

Place the 2 eggs, onion, spinach and cheeses in the blender jar in the order listed and pulse until combined. Scrape down the sides of the jar and pulse again until almost smooth. Spread 2 tablespoons spinach mixture over each pastry square, leaving a 1-inch edge on all sides. Fold in half to form a triangle, then fold again to form a triangle. Brush the top and edges of the triangles with the egg/water mixture and pinch to lightly seal. Sprinkle with sesame or poppy seeds, if using.

Bake on a greased baking sheet for 20 minutes, or until golden brown. Serve with sweet chili sauce, if desired.