Heat oven at 200 degrees Celsius
Slice the onion and courgette. Fry for 7 minutes in olive oil. Season well before adding the pesto and spinach.
Make four squares out of the puff pastry, top with a generous amount of the courgette filling and a slice of goat cheese. Close the pockets and brush with egg yolks and sprinkle on poppy seeds.
Bake for 15 minutes until golden brown.
Service with salad and vinaigrette.
