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Spinach Cheese Hot Pockets

These delicious little hand held mini pies look fancy, but the recipe is actually very simple. They make a great addition to a holiday brunch and can be frozen to pull out and heat up for breakfast on the go. Spinach, basil, and sun-dried tomatoes go well together in these yummy breakfast pockets.

I first saw this recipe on Good Housekeeping magazine’s website.

Ingredients:

  • 2 large eggs
  • 1 cup ricotta cheese
  • 1 cup baby spinach roughly chopped
  • 1/2 cup basil chopped
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1/4 tsp red pepper flakes (optional)
  • salt
  • 2 refrigerated rolled pie crusts (from 15 oz. box of two)
  • Sesame seeds (for sprinkling on top)

Instructions:

  • Heat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  • In a small bowl, whisk together 1 of the eggs with 1 Tbs water; set aside.
  • In a medium bowl stir together ricotta cheese, spinach, basil, tomatoes, red papper flakes, the remaining egg, and salt.
Ricotta Cheese Mixture
  • Unroll pie crusts on a cutting board and cut each into 4 wedges.
  • Place 2-3 tablespoons of ricotta mixture on one side of each wedge.
Put about 2 heaping tablespoons of the ricotta mixture on half the wedge. Then fold it over.
Crimp the edges down with a fork to seal it.
  • Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds.
  • Bake until golden brown, 17 – 20 minutes.
These can be frozen and heated up individually as a healthy grab and go breakfast!

Spinach Cheese Hot Pockets

Delicious Mini Pies Filled With Spinach, Cheese, and Sun Dried Tomatoes
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: Basil, Brunch, Cheese, Hot Pockets, Pie Crust, Spinach, Spinach Cheese Hot Pockets, Sun Dried Tomatoes
Servings: 8
Calories: 260kcal

Ingredients

  • 2 large eggs
  • 1 cup ricotta cheese
  • 1 cup baby spinach roughly chopped
  • 1/2 cup basil chopped
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1/4 tsp red pepper flakes (optional)
  • salt
  • 2 refrigerated rolled pie crusts (from 15 oz. box of two)
  • Sesame seeds (for sprinkling on top)

Instructions

  • Heat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
  • In a small bowl, whisk together 1 of the eggs with 1 Tbs water; set aside.
  • In a medium bowl stir together ricotta cheese, spinach, basil, tomatoes, red papper flakes, the remaining egg, and salt.
  • Unroll pie crusts on a cutting board and cut each into 4 wedges.
  • Place 2-3 tablespoons of ricotta mixture on one side of each wedge.
  • Fold dough over to cover the mixture and press edges with a fork to seal.
  • Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds.
  • Bake until golden brown, 17 – 20 minutes.

Nutrition

Calories: 260kcal