Spinach & Cheese Breakfast Pockets
20m prep 24m cook 1h 20m ready
Flaky pie crust pockets filled with a savory ricotta, spinach, basil, and sundried tomato mixture, air-fried until golden. Perfect for a quick morning meal.
Ingredients
- 2 large eggs divided
- 1 cup ricotta cheese
- 1 cup baby spinach roughly chopped
- 1 cup fresh basil chopped
- 1/4 cup sundried tomatoes finely chopped
- 1/4 tsp red pepper flakes
- Kosher salt
- 2 refrigerated rolled pie crusts
- Sesame seeds for topping
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 262 mg
- Iron: 3.29 mg
- Magnesium: 78.6 mg
- Phosphorus: 209 mg
- Potassium: 198 mg
- Zinc: 2.06 mg
Let's Cook
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Step 1.
In a small bowl, whisk 1 egg with 1 tablespoon water until combined; set aside for brushing.
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Step 2.
In a medium bowl, combine the ricotta, chopped spinach, chopped basil, sundried tomatoes, red pepper flakes, the remaining egg, and ¼ teaspoon salt. Stir until evenly mixed.
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Step 3.
Unroll the refrigerated pie crusts on a work surface. Cut each crust into 4 wedges (8 total). Divide the ricotta mixture among the wedges, placing about 3 tablespoons on one side of each wedge, leaving a ½-inch border from the edges.
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Step 4.
Fold the empty half of each wedge over the filling to form a pocket. Press the edges with a fork to seal tightly.
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Step 5.
Brush the tops of the pockets with the reserved egg mixture and sprinkle with sesame seeds.
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Step 6.
Working in batches (2 at a time), air fry the pockets at 380°F until golden brown, 10 to 12 minutes. Serve warm.
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