| 1 sheet |
frozen puff pastry, thawed |
| 1/3 c |
frozen spinach, chopped and thawed |
| 1/3 c |
canned artichoke hearts, chopped |
| 2 oz |
feta cheese, crumbled finely |
| 1 T |
grated parmesan |
| 1 tsp |
butter, melted |
| 1 T |
balsamic vinegar |
| 1 T |
real maple syrup |
| 1 |
egg |
Thoroughly mix all ingredients except puff pastry sheet. Taste and adjust maple syrup or vinegar as needed.
Cut puff pastry sheet into 16 squares, using a fluted pizza cutter if available. Place a small amount of filling in the center of each square. Brush water on the edges of each square; fold the corners to the center to form a square pocket and press the sides together. Whisk the egg with about 1 tablespoon of water and brush over the top of the pocket.
Place the finished pockets on a baking sheet lined with parchment paper. Bake at 400 degrees for 12-15 minutes until golden brown.
