Monday, September 26, 2016

Spinach and Ricotta Stuffed Pockets

Yum


Quick and easy spinach and ricotta stuffed pockets are a snack or meatless meal.
I try to strive to put a meatless dishes every Monday here on the blog for Meatless Mondays.  It's hard for me since I live with two big carnivores (my husband and son) that feel like they have to have meat with each meal.  Since I basically blog about the food I cook at home for the family... getting a meatless dish can be hard.

Now this was a big hit with the meat eaters and my daughter who loves vegetarian food.   It was also really easy to make since the tube biscuit dough helps make the pocket.  

You can make these for the next football game or movie night and no matter who wins or how bad the movie is... these will be a hit.





Spinach and Ricotta Stuffed Pockets

by Curry and Comfort
Prep Time: 10
Cook Time: 40
(serves 16)
Ingredients 

For the Pocket

  • 2 tubes large size refrigerator biscuits (I used Pillsbury Grands)
  • 1 cup mozzarella cheese (optional)
  • 1 egg with a little water to create an egg wash
Filling

  • 1 bag frozen spinach
  • 1 large onion finely diced
  • 2 cloves garlic finely minced or grated
  • 1 tsp dried oregano flakes
  • 1 tsp dried basil flakes
  • salt and black pepper to taste
  • red chili flakes (to taste)
  • 1/8 tsp freshly grated nutmeg
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
Sauce

  • 1 cup jarred pasta/marinara sauce
  • red chili flakes to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • salt and black pepper to taste
Instructions
1. Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water. Move spinach to the sides of the pan and put 1 Tbs canola oil into center. Add onions and garlic and saute with thawed spinach. Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.
2. Next add the ricotta cheese and Parmesan cheese. Mix well with the seasoned spinach. Allow mixture to cool down slightly before proceeding.
3. Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough. Place about 2-3 Tbs of filling onto dough and fold over and seal the edge. Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.
4. Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese. Bake for 17-20 minutes or until biscuit is nicely browned.
5. Make sauce by adding all ingredients to a pan and stirring until sauce is warmed. Serve hot or warm. Enjoy.
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 Step by Step Directions :
Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water.  Move spinach to the sides of the pan and put 1 Tbs canola oil into center.  Add onions and garlic and saute with thawed spinach.  Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.

Next add the ricotta cheese and Parmesan cheese.  Mix well with the seasoned spinach.  Allow mixture to cool down slightly before proceeding.



Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough.   Place about 2-3 Tbs of filling onto dough and fold over and seal the edge.  Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.

Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese.  Bake for 17-20 minutes or until biscuit is nicely browned.  Make sauce by adding all ingredients to a pan and stirring until sauce is warmed.  Serve hot or warm.  Enjoy.

 


  

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3 comments:

  1. I would love these! On the baking sheet they look like perogies. I'll have to look for those biscuit tubes.

    ReplyDelete
  2. I could easily eat 3 - 4 of these in one sitting! Look fabulous!

    ReplyDelete
  3. If it starts with a tube of biscuit dough I'm a fan!

    ReplyDelete

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