Description
Warm, buttery potato pockets filled with creamy cream cheese and spinach, offering a perfect blend of textures and flavors.
Ingredients
Scale
- 600 g all-purpose potatoes
- 150 g flour
- 1 egg or 2 tablespoons plant-based milk
- 1 teaspoon salt
- Freshly grated nutmeg
- 200 g cream cheese or plant-based alternative
- 150 g spinach (fresh or thawed frozen)
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt & pepper
- A pinch of nutmeg
- 1 tablespoon olive oil or melted butter (for brushing)
- Sesame seeds or coarse sea salt (optional)
Instructions
- Cook the potatoes: Boil the potatoes with their skins in salted water for about 20 minutes, until fork-tender. Drain, peel while hot, and press through a potato ricer or mash until smooth.
- Make the dough: In a mixing bowl, combine the potato puree with the flour, egg (or plant-based milk), salt, and freshly grated nutmeg. Knead briefly until smooth; if the dough is sticky, sprinkle in a little more flour to adjust the consistency.
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant. Add the spinach and cook until wilted. Season the mixture with salt, pepper, and nutmeg, then fold in the cream cheese gently. Allow it to cool slightly.
- Shape the pockets: On a lightly floured surface, roll out the dough to about 3 mm thickness. Use a round cutter or the rim of a glass (about 8 cm in diameter) to cut out circles. Place 1 tablespoon of the spinach and cream cheese filling in the center of each circle. Moisten the edges with water, fold over, and press tightly to seal.
- Bake: Arrange the pockets on a parchment-lined baking sheet, brushing the tops with olive oil or melted butter. Bake in a preheated oven at 200 °C (390°F) for 20-25 minutes, until golden and crispy.
- Serve: Enjoy these pockets hot, right out of the oven, reveling in their molten filling and satisfying crunch.
Notes
Make-ahead tips: Prepare the filling a day in advance and store it in the refrigerator. You can also form the pockets and freeze them for later enjoyment.
Nutrition
- Serving Size: 1 pocket
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg