Spinach and Cheese Breakfast Pockets
Jump to recipeImpress your brunch guests with these cheesy hand pies.
Ingredients
- 2
large eggs, divided
- 1 cup
ricotta cheese
- 1 cup
baby spinach, roughly chopped
- 1 cup
basil, chopped
- 1/4 cup
sun-dried tomatoes (about 9), finely chopped
- 1/4 tsp.
red pepper flakes
Kosher salt
- 2
refrigerated rolled pie crusts (from 15-ounce box)
Sesame seeds, for sprinkling
Directions
- Step 1Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.
- Step 2In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
- Step 3Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.
- Step 4Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.
AIR FRYER INSTRUCTIONS: Heat air fryer to 380°F. Brush air-fryer basket with oil. Assemble breakfast pockets, then brush tops of dough with egg wash and sprinkle with sesame seeds. Working in batches, add 2 pieces at a time to air-fryer basket and air-fryer until golden brown, 10 to 12 minutes.
NUTRITIONAL INFORMATION (per serving): About 295 calories, 18 g fat (8 g saturated), 8 g protein, 390 mg sodium, 28 g carb, 1 g fiber.
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