Creating spinach and feta stuffed pockets is a straightforward process. Follow these steps to ensure your pockets turn out perfectly:

Preparing the Filling

1. Sauté the Garlic and Onion: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant.
2. Cook the Spinach: Add the chopped spinach to the skillet, cooking until it wilts and any excess moisture evaporates. Stir occasionally to ensure even cooking.
3. Combine with Feta: Remove the skillet from heat and allow the spinach mixture to cool slightly. Transfer to a large bowl and mix in the crumbled feta cheese and beaten egg. Season with salt, pepper, and oregano if desired. Mix until well combined.

Assembling the Pockets

4. Prepare the Pastry: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the puff pastry sheets to smooth them out. Cut each sheet into 4 equal squares.
5. Fill the Pastry: Place a generous spoonful of the spinach and feta mixture onto the center of each pastry square.
6. Seal the Pockets: Fold each square diagonally to form a triangle, enclosing the filling. Press the edges with a fork to seal securely.
7. Apply Egg Wash: In a small bowl, mix the beaten egg with water. Brush this egg wash over the tops of the pockets to ensure a golden, flaky finish.

Baking

8. Bake the Pockets: Arrange the pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.
9. Cool and Serve: Remove the pockets from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature.