Puff Pastry Feta Pockets
Flaky puff pastry filled with a soft feta and egg white filling — just 3 ingredients and one sheet of store-bought dough.
Servings: 8
Ingredients
- 1 sheet puff pastry thawed
- 4 oz feta cheese crumbled
- 2 large eggs separated
- 1 tsp water
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll out one sheet of thawed puff pastry and cut it into 8 long rectangles.
- Fold each one over the short way, so you get a long pocket rather than a square — that's the shape I grew up with, and the longer seam gives you more crimped edge, which is the best part.
- Mix crumbled feta with the 2 egg whites.
- Spoon filling onto one half of each rectangle. Fold over and press edges to seal.
- Whisk egg yolks with water. Brush over tops.
- Bake 18–22 minutes, until deep golden and puffed.
Notes
Makes 8 pockets from 1 sheet of puff pastry.
Bulgarian sirene works beautifully here if you can find it.
Bulgarian sirene works beautifully here if you can find it.
Nutrition
Calories: 222kcal | Carbohydrates: 14g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 254mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 120IU | Calcium: 79mg | Iron: 1mg
