Spinach and Cheese Breakfast Pockets
Danielle Occhiogrosso
Impress your brunch guests with these cheesy hand pies.
Total Time:
Prep:
Level:
Easy
Yield:
8 pies
Ingredients
- 2 large eggs, divided
- 1 c. ricotta cheese
- 1 c. baby spinach, roughly chopped
- 1 c. basil, chopped
- 1/4 c. sun-dried tomatoes (about 9), finely chopped
- 1/4 tsp. red pepper flakes
- Kosher salt
- 2 refrigerated rolled pie crusts (from 15-ounce box)
- Sesame seeds, for sprinkling
Directions
- Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.
- In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
- Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.
- Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.
Nutritional information (per serving): About 295 calories, 18 g fat (8 g saturated), 8 g protein, 390 mg sodium, 28 g carb, 1 g fiber.
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