Yet another version of this comfort food favorite.
start to finish: 1 hour. Makes 8 bakes.
Ingredients
- 1 tablespoon olive oil
- ½ pound chicken breast or tenderloins, skinless boneless – Can also use rotisserie chicken chicken and skip steps 1 & 2 in the first section.
- ½ teaspoon paprika
- 6 oz spinach
- ½ cup Parmesan cheese shredded
- 2 sheets puff pastry thawed
Directions
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.
