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🍽️ Crispy Spinach and Feta Pockets

723 kcal · 30 min · 4 servings

Ingredients

• 400 g wheat wholemeal flour (+ 20 g for working)
• salt
• 125 ml lukewarm milk (3.5 % fat)
• 0.5 cube yeast
• 1 tsp honey
• 50 g butter (in small pieces)
• 600 g spinach
• 4 shallots
• 2 garlic cloves
• 1 tbsp olive oil
• pepper
• 0.5 tsp Pul Biber (Turkish spice mix)
• 250 g feta (45 % fat in brine)
• 45 g raisins (3 tbsp)
• 1 egg yolk
• 45 g pine nuts (3 tbsp)

Instructions

1. 1. Mix the flour with one teaspoon of salt in a large bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Mix the milk with the crumbled yeast and the honey.
4. 4. Pour the milk-yeast mixture into the well.
5. 5. Lightly dust the surface with a little flour from the edges.
6. 6. Let the mixture rest covered for ten minutes.
7. 7. Add 125 milliliters of lukewarm water and the butter to the flour.
8. 8. Knead the ingredients by hand for three minutes until you have a smooth dough.
9. 9. Let the dough rise covered in a warm place for about one hour.
10. 10. Meanwhile, sort through the spinach and wash it thoroughly.
11. 11. Spin the spinach dry and chop it roughly.
12. 12. Peel the shallots and the garlic.
13. 13. Dice the shallots and garlic finely.
14. 14. Heat the olive oil in a pan.
15. 15. Sauté the shallots and garlic over medium heat for three minutes.
16. 16. Add the spinach and simmer for two minutes until it wilts.
17. 17. Season the mixture with salt, pepper, and Pul Biber.
18. 18. Leave the spinach in the pot and boil off the released liquid for five minutes.
19. 19. Remove the pot from the heat.
20. 20. Transfer the spinach to a large bowl.
21. 21. Crumble the cheese finely and add it to the spinach.
22. 22. Soak the raisins in water for ten minutes.
23. 23. Drain the water and let the raisins drip dry.
24. 24. Add the raisins to the spinach-cheese mixture.
25. 25. Dust a work surface with flour.
26. 26. Knead the dough again for three minutes.
27. 27. Divide the dough into four equal parts.
28. 28. Roll out the dough pieces into ovals about 25 centimeters in size.
29. 29. Distribute the spinach-feta mixture on the dough.
30. 30. Leave a border of three to four centimeters all around.
31. 31. Fold the dough edges over the filling.
32. 32. Pinch the ends together to form a point.
33. 33. Brush the dough edges with beaten egg yolk.
34. 34. Sprinkle the pine nuts over the filling.
35. 35. Line two baking sheets with baking paper.
36. 36. Carefully place two pide on each tray.
37. 37. Bake the pockets one after another in the preheated oven at 200 degrees Celsius conventional heat (180 degrees Celsius fan, gas mark 3).
38. 38. Bake for 20 to 25 minutes.

Nutrition per serving

• kcal: 723
• Protein: 28 g · Fett/Fat: 33 g · Carbs: 75 g