Instructions

Melt butter in a pan and sauté spinach. Let it cook for a while to evaporate the water. Add crushed garlic, nutmeg, salt, and black pepper to taste. Mix well and finally add cream. Mix briefly and remove from heat.

Wash the chicken breasts and cut them through the middle to create a pocket for filling. Place prepared spinach and a slice of cheese into the meat. Close the pocket, season with salt and pepper.

Roll out the puff pastry and cut each sheet in half. Cut strips on the sides of each sheet and place the prepared meat pocket in the center. Fold the pastry strips alternately from each side to cover the entire meat.

Place the wrapped pockets on a baking sheet lined with parchment paper and brush each pocket with beaten egg. Bake in a preheated oven at 200°C for about minutes.