Filled Dough Flaps "Power Pocket"

Ingredients

• 300 g frozen spinach
• 400 ml milk (1.5% fat)
• 42 g yeast (1 cube)
• Salt
• 1 bunch flat-leaf parsley
• 300 g fine whole wheat flour
• 300 g cornmeal
• 200 g potatoes
• 100 g Onions (2 onions)
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 tsp Paprika powder (sweet)
• Pepper
• 4 tbsp coarse cream cheese
• 30 g sheep cheese
• 2 tbsp condensed milk (4% fat)

Instructions

1. 1.

   Let the spinach thaw according to package instructions. Warm the milk in a pot and pour into a large bowl.

2. 2.

   Crush the yeast with your fingers and stir it into the lukewarm milk with 1 tsp salt.

3. 3.

   Wash, dry, and finely chop the parsley; set aside 2 tbsp for the filling and add the rest to the bowl.

4. 4.

   Sift together the two flours and add to the yeast-milk mixture. Knead with a stand mixer’s dough hook until smooth and elastic.

5. 5.

   Cover with a kitchen towel and let rise in a warm place for 30-40 minutes, until doubled in size.

6. 6.

   Meanwhile, wash, peel, and grate the potatoes on a coarse grater.

7. 7.

   Peel and finely dice the onion. Squeeze excess water from the thawed spinach and chop finely.

8. 8.

   Toast the pine nuts in a small non-stick pan without oil and set aside.

9. 9.

   Heat olive oil in a large skillet and sauté the onion until translucent.

10. 10.

    Add the potatoes and spinach, cooking until liquid evaporates. Stir in remaining parsley and paprika; season with salt and pepper.

11. 11.

    Fold in the coarse cream cheese, crumble the sheep cheese over the pan, and gently mix it in. Let cool.

12. 12.

    Knead the dough again, divide into eight equal portions, and roll each into a pizza-like disc about 12 cm in diameter.

13. 13.

    Place one portion of potato-spinach mixture in the center of each disc, sprinkle with pine nuts, and fold into half-moon pockets.

14. 14.

    Press the edges firmly together and brush the pockets with condensed milk.

15. 15.

    Line a baking sheet with parchment paper, arrange the pockets on it, and bake in a preheated oven at 200°C (180°C fan) for about 20 minutes.