Mediterranean Puff Pastry Pocket With Lemon Caper Yogurt
Prep time
Cook time
Total time
Serves: 6 Pockets
  • 12 oz. OZO Foods Plant-Based Ground
  • 2 cloves Garlic, minced
  • 1 tsp. Cumin
  • ½ cup Pine Nuts
  • 8 - 10 Dried Apricots, finely chopped
  • 1 cup Baba Ganoush
  • ¾ cup Crumbled Feta
  • 1 package Puff Pastry, thawed
  • 1 Egg Yolk + Splash of Water, whisked together
  • Parsley, for garnish
  1. Sauté OZO's plant-based ground in a large skillet over medium-high heat until crumbly and browned. About for 8 - 10 minutes. Add garlic, cumin and continue to sauté for 1 minute, until fragrant. Remove from heat and set aside.
  2. Toast the pine nuts in a separate skillet over low heat for 2 - 3 minutes, or until golden. Fold toasted pine nuts and chopped apricots into the plant-based ground mixture.
  3. Unfold thawed puff pastry onto a floured cutting board. Cut it lengthwise down the middle, then cut into three even parts. You will end up with 6 small rectangles per sheet (there will be 12 total with both sheets).
  4. Smear six of the rectangles with baba ganoush and top with the plant-based ground mixture and feta. Make sure to leave enough room around the edges to seal the pockets together. Take the other rectangle halves and place them on top. Using a fork or your fingers, gently seal around the edges to create a pocket. You will have 6 in total.
  5. Preheat oven to 400F. Brush the top of each pocket with the whisked egg wash and bake on a parchment-lined cookie sheet for 25 - 30 minutes, or until golden.
  6. Immediately transfer pockets to a wire cooling sheet and allow them to rest for 2 - 3 minutes before consuming. Serve with desired dipping sauce and enjoy!
Recipe by Slice of Jess at