Spinach Pockets

This is a fun snack to cook and eat. I happened to have the frozen spinach and puff pastry sitting in my freezer, which I bought months ago just to stock up but didn't have a plan in mind. Surprisingly one can get pretty creative when hungry. I enjoyed it for breakfast and in between meals. The flakiness of the pastry and the deliciousness of the filling go together perfectly!

1 package frozen puff pastry (2 blocks)
1 package frozen chopped spinach
3/4 c feta or cream cheese
3/4 c ricotta
flour for dusting
s&p to taste

Preheat oven to 400F. Cook the spinach according to package directions and drain. Mix with the cheese, season and set aside. Dusting with flour, roll out each block of puff pastry into a square and cut diagonally to give you 4 triangles. Take each triangle and with your hands roll to form a cone, pinch side edge to seal, fill with the spinach-cheese mixture and seal top edge by pinching. Repeat until all triangles are filled. Place pockets on a baking sheet and bake for 20-25 minutes until pastry is cooked and golden.

Makes 8 pockets.