Greek Chicken Pockets

Greek Chicken Pockets 1 Greek Chicken Pockets 2 Greek Chicken Pockets 3 Greek Chicken Pockets 4


I LOVE GREEK FOOD!  I seriously wish there were more Greek restaurants in my area because they’re kind of hard to come by.  But hey, who needs restaurants when you find a Greek recipe that you can make on your own?!  I’ve actually searched quite a bit for a do-able Greek recipe.  To be honest, most of them look rather difficult and too involved.  Those types of recipes are fine, but I usually don’t have time for something that labor intensive.  Plus, it’s not exactly what the readers of Normal Cooking want.  You want something that’s as quick and easy as possible!  And so do I!

This recipe has all the Greek food flavor that I love, but with significantly less work!  This dish is similar to a Spanakopita, but it’s got some modifications. I love the puff pastry crust! It’s easy to work with and tastes delicious!  This is like a giant, Greek hot pocket…only way better.  The only thing that was difficult about this dish was closing the pastry after you put the filling on it.  I had to get my husband to help me because it required 4 hands to get it onto the cookie sheet.  So just be careful you don’t put too much filling on there!

Greek Chicken Pockets

Yields: 4 servings

Greek Chicken Pockets


  • 1 sheet Puff Pastry, thawed
  • 2 oz. cream cheese, softened
  • 3/4 cup frozen spinach, thawed and well drained
  • 1 cup cooked and shredded chicken (I just used a rotisserie from the grocery store, but you could just bake chicken breasts and then shred them)
  • 2 green onions, chopped
  • 1/2 cup crumbled feta cheese
  • 3/4 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees F.
  2. Unfold sheet of puff pastry onto a lightly floured surface. Roll the dough out slightly just to get it a bit thinner and increase your surface area.  Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
  3. Evenly distribute the spinach over 1/2 of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
  4. Next, distribute chicken and green onions on top of the spinach, still saving that 1/2 inch space around the edges.
  5. Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
  6. Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight
  7. Place on a greased cookie sheet and bake for 15-20 minute or until top is nice and golden brown.


You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top

Source:  Chef in Training


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