Description
Golden, flaky puff pastry parcels filled with tender chicken, fresh spinach, and a creamy cheese mixture, topped with black sesame seeds and baked until perfectly crisp. These Chicken and Spinach Bakes are ideal for lunch, snacks, or light dinners.
Ingredients
Scale
- 1 pound boneless skinless chicken pieces, diced
- 2 cups fresh spinach leaves, loosely packed
- 2 sheets puff pastry, thawed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 tablespoon milk
- 1 tablespoon olive oil
- 1 tablespoon black sesame seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft.
- Stir in garlic and cook briefly until fragrant.
- Add diced chicken, salt, and black pepper. Cook until chicken is fully cooked through.
- Add fresh spinach and cook until wilted. Remove from heat.
- Stir in cream cheese and shredded mozzarella until evenly combined and creamy. Allow filling to cool slightly.
- Lightly roll out puff pastry sheets and cut each into four equal squares.
- Place a spoonful of filling in the center of each square. Fold over to form rectangles and seal edges with a fork.
- Mix beaten egg with milk and brush over each pastry. Sprinkle evenly with black sesame seeds.
- Bake for 18 to 22 minutes until golden brown and puffed. Cool slightly before serving.
Notes
- Keep puff pastry cold until ready to use for best flakiness.
- Do not overfill to prevent leaking during baking.
- Reheat in the oven to maintain crisp texture.
- Can be frozen before baking and baked directly from frozen with a few extra minutes added.
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 2g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg