Spinach Feta Cheese Pockets with Wild Garlic

For the spinach feta cheese pockets with wild garlic Wash and dry spinach leaves and wild garlic. Roughly chop and sauté in a pan in hot oil until the leaves collapse.

Cut a package of puff pastry into 8 pieces of about the same size and spread the overcooled spinach leaf and wild garlic filling on top. Be sure to leave the edge of each piece free.

Now chop or crumble the feta cheese and place on top of the spinach. Season well with salt and pepper (note: adjust the amount of salt to the salt content of the feta cheese!).

Then spread the creamed spinach on top as well. Separate the egg and brush the edges of the pastry well with egg white. Cut the second puff pastry also into 8 equal pieces and cover the prepared parcels with it, pressing well.

Fold the edges slightly upwards. Brush the closed pockets with egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 180 °C for about 40 minutes.

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