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Ingredients
Spinach and Feta Pizza Pockets
- For the dough
- 400 grams Pastry flour
- 20 grams Yeast
- ½ tsp sugar
- 200 milliliters lukewarm water
- 4 Tbsps olive oil
- ½ tsp salt
- Pastry flour (for the work space)
- For the topping
- 600 grams Spinach
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
- 200 grams Feta
- For preparation
- 1 egg yolk (for painting)
For the dough, put the flour in a bowl and form a well in the middle. Crumble the yeast and mix with the sugar and 100 ml (approximately 0.5 cup) of lukewarm water. Pour the mixture into the bowl, cover and let rise for about 10 minutes. Add the remaining dough ingredients and knead. Cover and let rest for another 45 minutes.
For the topping, rinse the spinach and briefly cook dripping wet in a saucepan over high heat. Pour the spinach into a sieve and drain. Peel, chop and saute the shallots and garlic in olive oil. Chop the spinach and mix with the shallots and garlic. Season with salt, pepper and nutmeg. Cube the feta cheese and mix into the spinach.
Briefly knead the dough. Divide the dough into 8 pieces and roll onto a floured surface. The dough circles should be approximately 15 cm (approximately 6 inches). Spread the topping on half of the dough circles, leaving a 1 cm edge. Brush the beaten egg yolks on the edge. Cover with another dough circle, and press the edge. Brush the egg yolk around the dough. Bake for 25 minutes at 200°C (approximately 400°F), until golden brown. Serve hot.
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |