Spinach Stuffed Pockets

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

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

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.

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.

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.

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

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

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

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

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.

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.

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.

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.

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