Spinach & Cheese Pockets with Hummus & Veggies
These spinach puff snacks are great out of the oven, but stay crispy and can even be eaten cold! This will make enough for four lunchboxes with a few puffs leftover for you.
What you will need
17.3 oz Puff Pastry
10 oz Frozen Spinach
1/2 tsp Salt
5 oz Feta Cheese
1 English Cucumber
2 Red, Yellow, or Orange Bell Peppers
12 oz Hummus(Nutritional facts 199 calories, 13.02 g fat, 16.44 g carbohydrates, 5.09 g protein, 6 mg cholesterol, 264 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 400 °F
Thaw the spinach in the fridge overnight or in the microwave. Once thawed, strain out excess water by pressing through a sieve.
Mix the crumbled feta in with the spinach.
Add salt and mix to combine.
Cut each sheet of puff pastry into 9 squares.
Add a heaping tablespoon of spinach and feta mixture to each square of puff pastry. You should have 18 pieces of pastry.
Fold the puff pastry over the spinach mixture into a triangle. Try to keep the spinach inside of the pockets the best you can.
Press a fork along the edges of the puff pastry to keep them from coming apart in the oven.
Bake the spinach puffs for 20 minutes at 400 °F or until lightly brown and puffed up.
Slice the bell pepper in half and remove the stem and seeds. Slice into strips.
Cut the ends off of the cucumber and slice into sticks.
Assemble the lunchbox with two or three spinach puffs, 2 oz of hummus and a few slices of red pepper and cucumber.