Spinach and Ricotta Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,668 cal. | (175 %) | ||
| Protein | 172 g | (176 %) | ||
| Fat | 143 g | (123 %) | ||
| Carbohydrates | 415 g | (277 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 41.4 g | (138 %) |
| Vitamin A | 7.7 mg | (963 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 21.4 mg | (178 %) | ||
| Vitamin K | 1,927.5 μg | (3,213 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 4.2 mg | (382 %) | ||
| Niacin | 69.3 mg | (578 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 1,822 μg | (607 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 94.5 μg | (210 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 453 mg | (477 %) | ||
| Potassium | 7,586 mg | (190 %) | ||
| Calcium | 2,514 mg | (251 %) | ||
| Magnesium | 964 mg | (321 %) | ||
| Iron | 40.4 mg | (269 %) | ||
| Iodine | 216 μg | (108 %) | ||
| Zinc | 17 mg | (213 %) | ||
| Saturated fatty acids | 60 g | |||
| Uric acid | 1,040 mg | |||
| Cholesterol | 392 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the dough
- ½ cube Yeast (21 g)
- 500 grams Pastry flour
- ½ tsp fine Sea salt
- ½ tsp sugar
- 2 Tbsps olive oil
- Pastry flour (for work surface)
- For the filling
- 500 grams Spinach
- 500 grams Swiss chard
- salt
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 40 grams grated Parmesan
- peppers
- 150 grams Prosciutto (in slices)
- 400 grams Ricotta cheese
Preparation steps
For the dough: Mix yeast with 100 ml (approximately 3-1/2 fluid ounces) of lukewarm water. Mix flour with salt and sugar in a bowl. Add dissolved yeast and olive oil to flour. Mix using a dough hook of an electric mixer and add about another 150 ml (approximately 5 fluid ounces) of lukewarm water. Knead until a smooth dough is formed which easily pulls away from the side of the bowl. Cover and let rise for about 45 minutes in a warm place.
For the filling: Rinse and trim spinach and chard and shake dry. Cut stalks of chard into strips and blanch in boiling salted water for about 1 minute. Remove, plunge into ice water and drain. Blanch chard leaves and spinach briefly. Remove, plunge into ice water and drain. Squeeze excess moisture out and chop coarsely. Peel onion and garlic and finely chop. Sauté together in hot oil until translucent. Add blanched vegetables to onion and garlic, mix and remove from heat. Add Parmesan cheese and season with salt and pepper to taste.
Preheat oven to 200°C (approximately 390°F).
Knead dough well on a floured work surface and divide into 2 halves. Roll both halves into the size of a baking sheet. Place one piece of rolled out dough onto a parchment-lined baking sheet. Divide vegetables evenly on top and leave a narrow edge free. Place ham on top of vegetables and crumble well-drained ricotta over ham. Cover with the second piece of dough and press edges together to encase the filling completely. Bake in oven about 40 minutes until golden brown.
Remove from oven and let cool briefly. Cut into pieces and serve while still warm or cooled.
