Feta & Herb Stuffed Pockets

This is my lazy girl version of my Feta and Herb Börek which is made with layers of phyllo dough. It is delicious but can be a lengthy process. So I decided to create a much similar version that is the perfect appetizer for when you are hosting dinner parties. It is so easy to make and cooks really quickly - not to mention: it is so freaking delicious. Here is everything you need:

Ingredients:

• 1 large pastry dough (I have used a puff pastry, large square tart dough and pie crust dough - either works!)

Filling:

• 1 Block of Organic Greek Feta (crumble it yourself to keep the moisture)

• 2 Green Onions (cut off the white bottom and slice)

• 1 Garlic Clove (grated)

• 1/2 C of chopped Fresh Parsley (or 1/3 c but I love parsley so I go heavy)

• Salt and Pepper to taste

Topping:

• Egg Yolk

• 1 tb Extra Virgin Olive Oil

• 1/2 tb milk (can omit but it just makes the dough softer)

• Black Sesame seeds

(watch my Reel here for a visual on how I did this)

Preheat oven to 400 F

First make the filling. Crumble the feta in a bowl and add in the green onions, garlic, parsley, salt and pepper.

Then make the topping: Mix the egg yolk, olive oil and milk if you’re using in a small bowl and take out a brush to brush this on top of the pockets once filled.

Then roll out your dough to a large square and slice in half with a knife. Then slice each half to make 6 rectangles (totaling 12 rectangles in all). Equally spoon the filling on to each rectangle but only on half so you can fold the other half over to make it into a “hot pocket” shape. When you fold the other half over, take a fork and make imprints around the edges to seal your pocket. Do all 12 then brush on the egg wash. Top with black sesame seeds.

Bake on cooking tray and bake for 15-20 or until golden on top. This pairs really well with my tzatziki dip if you are feeling extra fancy! Recipe here.