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EatSmarter exclusive recipe

Spinach Stuffed Pockets

Children's Snack (10-14)
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Spinach Stuffed Pockets

Spinach Stuffed Pockets - Popeye would love these!

Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
370
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein15 g(15 %)
Fat8 g(7 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.4 mg(29 %)
Folate116 μg(39 %)
Pantothenic acid1.3 mg(22 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C16 mg(17 %)
Potassium572 mg(14 %)
Calcium181 mg(18 %)
Magnesium106 mg(35 %)
Iron4.5 mg(30 %)
Iodine16 μg(8 %)
Zinc3.2 mg(40 %)
Saturated fatty acids2.2 g
Uric acid112 mg
Cholesterol7 mg
Development of this recipe:

Ingredients

for
8
Ingredients
11 ounces
Spinach (frozen)
1 ¾ cups
1 cube
fresh Yeast (42 grams)
1 bunch
flat-leaf Parsley
11 ounces
11 ounces
7 ounces
2
Onions (about 50 grams)
2 tablespoons
2 tablespoons
1 teaspoon
4 tablespoons
1 ounce
2 tablespoons
Preparation

Kitchen utensils

1 Measuring cups, 1 Pot, 2 Bowls, 1 Teaspoon, 1 Wooden spoon, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Sieve, 1 Hand mixer, 1 Kitchen towel, 1 Small knife, 1 Box grater, 1 small non-stick Skillet, 1 large Skillet, 1 Rolling pin, 1 Brush, 1 Baking sheet, 1 Parchment paper

Preparation steps

1.
Spinach Stuffed Pockets preparation step 1

Thaw spinach according to package instructions. Heat milk in a pot and pour into a large bowl.

2.
Spinach Stuffed Pockets preparation step 2

With your fingers, crumble yeast into the warm milk and stir in 1 teaspoon of salt.

3.
Spinach Stuffed Pockets preparation step 3

Rinse parsley, shake dry, pluck leaves and finely chop. Set aside 2 tablespoons of the chopped parsley for the filling. Add the remaining parsley to the bowl.

4.
Spinach Stuffed Pockets preparation step 4

Whisk the flour and cornmeal together and stir into the milk mixture. Knead with the dough hook of a hand mixer into a smooth, pliable dough.

5.
Spinach Stuffed Pockets preparation step 5

Cover dough with a kitchen towel. Set in a warm place for 30-40 minutes and let rise until the dough has doubled in volume.

6.
Spinach Stuffed Pockets preparation step 6

Rinse, peel and coarsely grate potatoes on a box grater.

7.
Spinach Stuffed Pockets preparation step 7

Peel the onion and finely chop. Squeeze excess liquid from thawed spinach and finely chop.

8.
Spinach Stuffed Pockets preparation step 8

Toast pine nuts in a small, dry non-stick skillet and set aside.

9.
Spinach Stuffed Pockets preparation step 9

In a second large skillet, heat the oil and sauté the onion until translucent.

10.
Spinach Stuffed Pockets preparation step 10

Add potatoes and spinach to the onions and cook until the liquid has evaporated. Add remaining parsley and paprika. Season with salt and pepper. Stir to combine.

11.
Spinach Stuffed Pockets preparation step 11

Add cottage cheese and stir to combine. Crumble the feta cheese over the mixture and fold in gently. Remove from heat and allow to cool.

12.
Spinach Stuffed Pockets preparation step 12

Knead the dough again. Divide the dough into 8 equal portions and roll out to pizza-like flatbread, each about 12 cm (approximately 4 3/4 inches) in diameter.

13.
Spinach Stuffed Pockets preparation step 13

Divide the potato mixture equally, placing the mixture in the center of the dough. Sprinkle with pine nuts and fold into half-moon shaped pockets.

14.
Spinach Stuffed Pockets preparation step 14

Press down the edges to secure and brush the pockets well with milk.

15.
Spinach Stuffed Pockets preparation step 15

Line a baking sheet with parchment paper. Place the pockets on the sheet and place in a preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 390°F/convection 325°F). Bake about 20 minutes.