Ingredients
2 tbsp. olive oil
2 shallots, finely chopped
2 cloves garlic, minced
4 cups fresh spinach
1 tsp. dried oregano
1/2 tsp. each salt and freshly ground pepper
1/4 tsp. hot pepper flakes
1 (10 or 12.5oz) cans Chicken in Water, drained
1 egg, lightly beaten
1 package puff pastry (2 10-inch square sheets)
1/2 cup prepared tzatziki
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Instructions
In skillet, heat oil over medium heat; sauté shallots and garlic for 2 minutes or until tender. Add spinach, oregano, salt, pepper and hot pepper flakes; sauté for 3 minutes or until moisture has evaporated. Squeeze to remove any additional moisture. Shred chicken if in chunk form. Stir in chicken. Preheat oven to 400°F. Line baking sheet with parchment paper. Lightly whisk egg with 1 tbsp. water to make egg wash. Cut out 5 rounds of dough from each sheet of puff pastry using 4-inch cutter. Brush edges of each round with egg wash. Add 2 tbsp. chicken filling to center of each round; fold over to enclose filling. Seal edges with fork and brush tops with egg wash. Transfer to prepared baking sheet; bake for 20 to 25 minutes or until pastry is golden brown. Cool for 10 minutes. Serve with tzatziki for dipping.