Spinach Cheese Pockets (Print Version)
# Ingredients:
→ Main Filling
01 -
280g thawed and drained frozen spinach
02 -
225g soft ricotta
03 -
115g grated mozzarella
04 -
30g freshly grated Parmesan, with extra for finishing touch
05 -
1 large egg yolk only
→ Dough and Seasoning
06 -
450g fresh pizza dough
07 -
1 tablespoon virgin olive oil
08 -
1 teaspoon powdered garlic
09 -
1½ teaspoons chopped fresh oregano
10 -
⅛ teaspoon crushed red pepper
11 -
1 teaspoon table salt
→ Egg Wash
12 -
1 large egg mixed with 2 tablespoons water
# Instructions:
01 -
Get your oven really hot by heating it to 260°C (500°F).
02 -
Grab a big bowl and throw in the spinach, ricotta, mozzarella, olive oil, egg yolk, powdered garlic, oregano, red pepper, and salt. Stir everything until it's all mixed up.
03 -
Dust some flour on your counter and split the dough into 4 even chunks.
04 -
Take each piece and flatten it into a 18cm (7-inch) circle on parchment paper. You can use your hands or a rolling pin.
05 -
Spoon a quarter of your spinach mix onto half of each circle, but leave about 2.5cm (1-inch) empty around the edges.
06 -
Brush egg wash on the edges, then fold the empty half over your filling. Leave the bottom edge sticking out about 1.25cm (½-inch). Press and pinch it closed with your fingers.
07 -
Cut 5 small holes in the top of each pocket with a sharp knife. Brush the tops all over with egg wash.
08 -
Put the pockets with their parchment onto a baking sheet and cook for 8 minutes.
09 -
Take them out, brush on any leftover egg wash and sprinkle Parmesan on top. Cook for another 7 minutes until they turn golden brown.
10 -
Let them sit on a wire rack for 5 minutes before eating so the filling gets firmer.
# Notes:
01 -
Make sure you squeeze all the water out of the spinach or your pockets will get mushy
02 -
You can make these ahead and freeze them uncooked for quick meals later