• 1 sheet puff pastry
  • ¼ cup pesto
  • 1 cup spinach, cooked
  • 2 Roma tomatoes, sliced
  • ½ cup shredded mozzarella
  • 1 egg for egg wash

 

Directions:

  • Preheat oven to 400°F/200°C.
  • Cut the puff pastry into six rectangles and place on a nonstick baking tray.
  • On one rectangle, spread 1 tablespoon of pesto.
  • Top with cooked spinach, 2 tomato slices, and mozzarella.
  • Place a rectangle of pastry on top and seal the edges with a fork.
  • Repeat with remaining pastry rectangles.
  • Brush with egg wash.
  • Bake for 15-20 minutes or until the pastry is flaky and golden.
  • Enjoy!
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