Spinach and Feta Pizza Pockets

Ingredients

• 400 g flour
• 20 g yeast
• 0.5 tsp Sugar
• 200 ml lukewarm water
• 4 tbsp olive oil
• 0.5 tsp Salt
• flour (for working)
• 600 g Spinach
• 2 shallots
• 1 clove garlic
• 2 tbsp olive oil
• Salt
• pepper (ground)
• nutmeg
• 200 g sheep cheese
• 1 egg yolk (for brushing)

Instructions

1. 1.

   In a bowl, combine the flour and form a well in the center. Crumble the yeast, mix with sugar and 100 ml lukewarm water, pour into the well, cover and let rise for about 15 minutes. Then add the remaining ingredients and knead until the dough lifts from the bowl edges. Cover and rest another ~45 minutes.

2. 2.

   Meanwhile prepare the filling: rinse or clean the spinach, wash it, and collapse it in a pot over high heat until wilted. Transfer to a colander, shock with cold water, and drain. Peel and finely chop the shallots and garlic; sauté them in olive oil until translucent. Chop the spinach, mix with the sautéed aromatics, season with salt, pepper, and nutmeg. Dice the sheep cheese and fold it into the mixture.

3. 3.

   Briefly knead the dough again, divide into 8 portions, and roll each on a floured surface into circles about 15 cm in diameter. Place a spoonful of filling on a piece of dough, leaving a ~1 cm border. Brush the edge with beaten egg yolk, lay another thin dough circle over it, press the edges together. Transfer to a baking sheet lined with parchment paper, brush with more egg yolk, and bake in a preheated oven at 200°C (400°F) for about 25 minutes until golden brown.