1 tablespoon olive oil
1/2 pound chicken breast or tenderloins, skinless boneless
1/2 teaspoon paprika
6 oz spinach
1/2 cup Parmesan cheese shredded
2 sheets puff pastry thawed

Preheat oven to 375 F.
Make chicken and spinach filling
Heat olive oil in a medium skillet on medium heat.
Add chicken breasts or tenderloins. Season with a pinch of salt and paprika. Cook for about 5-10 minutes until the chicken is cooked through. Shred the chicken.
Add spinach to the same skillet. Cook, constantly stirring, on medium heat until the spinach wilts, about 3 minutes. Remove from heat.
Add shredded Parmesan cheese and combine with the chicken and spinach.
Assemble puff pastry
Line a large baking sheet with parchment paper.
Cut each puff pastry sheet into 4 rectangles. You will have 8 rectangles in total. Place these rectangles on a parchment paper-lined sheet.
Place chicken and spinach filling on one half of each rectangle. Make sure to not overfill. You might have leftover filling.
Fold the other half of each rectangle over the filling to close. Pinch the edges to seal. You can quickly dip your fingers in a glass of water to help seal the edges.
Bake for 20 minutes until the puff pastry is golden brown.

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