Feta Spinach Pockets

Ingredients

• 300 g flour
• 0.5 tsp Baking powder
• 1 tsp salt
• 150 g quark
• 100 ml milk
• 75 ml vegetable oil
• flour (for dusting)
• 1 Egg white
• 400 g fresh spinach leaves
• Salt
• 1 tbsp pine nuts
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 150 g feta cheese
• nutmeg

Instructions

1. 1.

   Sift the flour and baking powder onto a work surface, add salt, then knead with quark, milk, and oil into a smooth dough. Add more flour or milk if needed. Wrap in cling film and refrigerate for about an hour.

2. 2.

   Wash, trim, and briefly blanch the spinach in salted water. Drain, shock in cold water, squeeze out excess moisture, and finely chop. Toast pine nuts in a dry pan until fragrant. Peel and finely chop shallot and garlic; sauté both in hot oil until translucent and cool. Dice feta and mix with spinach, onion-garlic mixture, and pine nuts. Season with salt and nutmeg.

3. 3.

   Preheat the oven to 180°C (356°F) fan-assisted.

4. 4.

   Knead the dough again on a floured surface and roll it thinly. Cut out 16-20 circles, each 8-10 cm in diameter. Place one tablespoon of filling on half of each circle, brush edges with egg white, then fold the other half over to form a semi-circle and press edges firmly together. Optionally use a fork to decorate the seams.

5. 5.

   Place the pockets on parchment-lined baking trays (or two trays) and bake for 20-25 minutes until golden brown. Remove from oven and serve immediately.