Spanakopita Pizza Pockets
Spanakopita pizza pockets - filled with a delicious spinach and feta mixture encased in a buttery whole wheat pie crust these make the perfect party appetizer or snack.
Yield: 12 pizza pockets
For the filling
  • 2 tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 1 tsp dried oregano
  • 10 oz frozen spinach, thawed and drained, squeezing out as much liquid as possible
  • kosher salt, to taste
  • ¼ cup ricotta
  • 4 oz feta, crumbled
For the crust
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ½ tsp kosher salt
  • ½ tsp baking powder
  • 8 tbsp cold butter, cut into ½-inch cubes
  • 1 large egg
  • 1 tsp apple cider vinegar
  • 3-4 tbsp ice water
To assemble
  • olive oil, for drizzling
  • tomato sauce, for dipping
For the filling
  1. Heat the olive oil in a large pan over medium heat. Add the onion and saute for 3-4 minutes, or until tender and translucent. Add the garlic, red pepper flakes, and oregano. Saute for another 2 minutes, or until fragrant. Remove from the heat and stir in the spinach, salt, ricotta, and feta. Allow to cool in the fridge while you prepare the crust.
For the crust
  1. Place the flours, salt, and baking powder in a food processor bowl and pulse to combine. Add in the butter and pulse until it is the size of peas. In a separate small bowl, whisk together the egg, vinegar, and water. Slowly add it into the flour mixture, pulsing, just until the dough starts to come together.
  2. Pour the dough onto a clean work surface and knead into a disk. Wrap in plastic wrap or parchment paper and refrigerate for 30 minutes.
  3. Heat oven to 425F.
  4. Remove the chilled dough from the fridge and roll out on a lightly floured work surface into an ⅛-inch thick rectangle. Cut into 12 equally sized rectangles. Fill the dough strips with about 1.5-2 tbsp of filling on one side, then fold the dough over the top of the filling and pinch together with a fork. Place on a parchment-lined baking sheet and repeat with the remaining dough.
  5. Place in the baking sheet with the pizza pockets in the freezer for 10-15 minutes. Drizzle or brush the tops of the pizza pockets with olive oil and bake for 10-15 minutes, or until puffed and golden. Serve with tomato sauce for dipping, if desired.
Recipe from Black Girl Baking
Recipe by Joanne Eats Well With Others at