Best 4 Spinach Tomato Pesto Pockets Recipe By Tasty Recipes
Indulge in a culinary journey with our delectable Spinach Tomato Pesto Pockets, a symphony of flavors that will tantalize your taste buds. Envision flaky puff pastry enveloping a vibrant filling of fresh spinach, sun-ripened tomatoes, and aromatic basil pesto, creating a handheld masterpiece. These pockets of goodness are not only visually appealing but also incredibly versatile, making them perfect for any occasion. Whether you're hosting a brunch, seeking a quick and satisfying lunch, or planning an impressive appetizer spread, our Spinach Tomato Pesto Pockets are guaranteed to steal the show. Discover the detailed recipe within this article, along with additional culinary gems like our flavor-packed Pesto Pasta Bake, a creamy and cheesy delight, and our refreshing Pesto Grilled Shrimp Skewers, a vibrant take on seafood. From the first bite to the last, these recipes promise an explosion of flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh basil, pine nuts, parmesan cheese, garlic, salt, lemon juice, olive oil, whole wheat pasta, cherry tomato, mozzarella cheese
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
- Blend until you reach a creamy consistency. Set aside.
- Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
- Transfer the mixture to a baking dish and top with mozzarella.
- Cover with foil and bake for 10-15 minutes.
- Carefully remove and allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
SPINACH-PESTO TURKEY TENDERLOINS
My husband and I love turkey tenderloin stuffed with spinach and goat cheese. This deliciously easy variation on a classic entree takes weeknight dinner to a new level. -Hayley Long, Oxford, Alabama
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.
Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
Tips for Perfect Spinach Tomato Pesto Pockets:
- Use fresh spinach: Fresh spinach provides the best flavor and texture for these pockets. If you only have frozen spinach on hand, be sure to thaw and squeeze out all excess moisture before using.
- Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its vibrant green color.
- Use a high-quality pesto: The pesto is a key flavor component in these pockets, so it's important to use a good quality one. You can either make your own pesto or purchase a good quality store-bought pesto.
- Don't overfill the pockets: Be careful not to overfill the pockets, or they will become difficult to fold and seal. A good rule of thumb is to fill each pocket with about 2 tablespoons of filling.
- Cook the pockets until golden brown: Cook the pockets in a hot skillet until they are golden brown and crispy on both sides. This will help to ensure that the filling is cooked through and the pockets are nice and crispy.
Conclusion:
Spinach tomato pesto pockets are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen for later. With their vibrant green color and flavorful filling, these pockets are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe that is both delicious and impressive, give spinach tomato pesto pockets a try!
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