Greek Spinach Feta Chicken Pockets

Judging from the amount of cheese in this recipe, I'm going to go with it was not healthy... but oh boy was it delicious! Tonight I was able to make the Greek Spinach Feta Chicken Pockets.

Besides the fact that I marinated the chicken 'Greek style' (olive oil, lemon, garlic, oregano, s&p, and some hot pepper flakes), which was not suggested by the original blogger, the only thing 'Greek' about this was the use of feta cheese. Nonetheless, I like what the feta added (on top of just having mozzarella and cream cheese).

I ate it with a little Greek salad I whipped up (cucumber, feta, tomato with olive oil, lemon juice, s&p and oregano on top) for some added Greek-ness.

I'd never made anything like this before and as I was adding ingredient after ingredient like the instructions suggested I started to worry that my puff pastry sheet wasn't big enough (it was!). Cheese on top of cheese, on top of chicken and onions, on top of spinach... it was getting pretty piled high! Surprisingly, for me who loves cheese so much, I didn't even put all the mozzarella it suggested because I didn't think it'd close.

It did in fact end up closing, fairly easily. You just have to stretch the pastry over top and work with the insides. After i'd closed it up I was able to push it down with no fight. I probably could have put the remaining cheese in, but I didn't want to open it again!

The only thing I did differently than the original instructions suggested was using fresh spinach instead of frozen (and then thawed) spinach. I had a container of spinach and didn't feel the need to go buy frozen spinach. I think the fresh spinach worked just perfectly!

The original recipe did not say how many servings this would yield, but my guess is anywhere from 2-6 people. Depending on what else you're serving it with and how hungry people are. It's pretty big and filling, so not suggested to eat the whole thing at once!