Salmon Puff Pastries

First of all, how fun is puff pastry? I just think it makes food that looks so fancy! Jeff and I both absolutely loved this meal, and it even reheated great as leftovers (a minute or two in the microwave + 10ish minutes in the over to keep the pastry crisp!).

Recipe adapted from here.

Ingredients:
3 boneless, skinless salmon filets (I used the frozen kind, thawed)
1/2 tsp garlic powder
1 tsp onion powder
1 (17.25oz) package puff pastry, thawed according to box directions
7 oz (about 1/3 cup) pesto (I just used one of those Buitoni pesto containers)
1 (10oz) package frozen spinach, thawed and squeezed dry

Directions:
(First, make sure your puff pastries are thawed according to package directions)
1. Preheat oven to 375.
2. Cut up salmon into cubes.
3. Season salmon with garlic powder and onion powder.
4. Cut each sheet of puff pastry in half (to make 4 pieces of puff pastry), and stretch them to make a wider rectangle. (I used a pizza cutter, and it worked superbly!)
5. Take 1/2 the spinach, and divide it between the four puff pastries, placing it in a mound in the center of the pastry.
6. Put 1/4 of the salmon cubes on top of each mound of spinach.
7. Spread the pesto on top of the salmon.
8. Divide the other 1/2 of the spinach between the four pastries, and place it on top of the pesto.
9. Moisten the edges of the pastries with water, and fold them over the ingredients to close. Make sure all seams are sealed! Brush with egg whites so they end up nice and shiny!
10. Bake 25-30 minutes, or until the pastry is puffed and golden.

I used 2 big filets and one little one!

Spinach - thawed and squeezed dry (you could use fresh as well)

Seasoned!

This is the pesto I used.

Puff pastry cut in half...

Stretched out to make it wider + Spinach Part One

Adding the salmon...

Adding the pesto...

Spinach Part Two. After this you moisten the edges, then I just folded the big flaps over the middle and pinched the sides (does that make sense?).

Brushed with egg whites...

Ta-da!

Mmmm!