Description
Golden, crispy potato pockets filled with a creamy spinach and cream cheese mixture, perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 600 g starchy potatoes
- 150 g Type 405 flour
- 1 egg or 2 tablespoons plant milk
- 1 teaspoon salt
- Freshly grated nutmeg, to taste
- 200 g cream cheese or vegan alternative
- 150 g fresh or thawed frozen spinach
- 1 small onion, finely diced
- 1 clove of garlic, minced
- 1 tablespoon olive oil
- Black pepper, to taste
- A pinch of nutmeg
- 1 tablespoon olive oil or melted butter for brushing
- Optional: sesame seeds or coarse sea salt for topping
Instructions
- Cook the potatoes: In a large pot, boil unpeeled potatoes in salted water until tender, about 20 minutes. Drain, then let them cool briefly.
- Make the dough: While the potatoes are still hot, mash them in a large bowl. Combine with flour, egg (or plant milk), salt, and nutmeg to form a smooth dough.
- Prepare the filling: Heat olive oil in a skillet, add onion and garlic, sauté until translucent. Add spinach, cook until wilted. Season and stir in cream cheese.
- Shape the pockets: Roll out the dough to about 1/8 inch thickness. Use a round cutter to create circles, fill each with a tablespoon of filling, fold and seal the edges.
- Bake: Place on a baking tray, brush with olive oil or melted butter, bake in a preheated oven at 200°C (390°F) for 20-25 minutes until golden brown.
- Serve: Enjoy the potato pockets hot from the oven!
Notes
For best results, use starchy potatoes like Russets or Yukon Gold. These pockets can be prepared a day in advance; simply store the dough and filling separately.
Nutrition
- Serving Size: 1 pocket
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg