This recipe for Spinach Pockets was inspired by a vendor at one of our local farmers’ markets. His Spinach Pockets were large, soft, and filled with a zingy, lemon-flavored layer of cooked spinach. We thought we could one-up his version by making the bread from whole-grain flour, and leaving the olive oil out of the spinach filling. We’re so happy we did! These spinach pockets are awesome right out of the oven when that aroma of fresh bread hits your nose. And the spinach filling is aromatic with a combination of lemon and oregano – a treat for your senses. What goes well with Spinach Pockets? How about serving these with a quick soup of tomato sauce, water, and oregano? Have yourself a great lunch or dinner.
Spinach Pockets
Ingredients
- 1 recipe - 100% Whole Wheat Bread
- 2 10 oz pkgs - frozen, chopped spinach, thawed
- 2 Tbs - lemon juice
- 2 tsp - dried oregano
- 1/2 tsp - salt
Instructions
- Make the 100% Whole Wheat Bread just through step 1.
- Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
- If the spinach is frozen, heat it in the microwave for several minutes until thawed. Squeeze the water from the spinach until it is almost dry to the touch. Stir together the spinach, lemon juice, oregano, and salt. Divide the mixture into 6 equal portions.
- Divide the bread dough into 6 equal pieces and roll each piece into a ball. On a lightly floured surface, roll one dough ball into a circle of about 7" diameter. Top with one portion of the spinach mixture and spread it out over the surface of the dough. Fold the dough in thirds, like a tricorn hat. Place the folded-sided down on the parchment-lined baking sheet. Repeat with the rest of the dough balls and filling.
- Bake for 15-18 minutes or until the dough is light golden brown. Cool on a wire rack until cool enough to eat.
Nutrition Information
Nutrition (per serving): 355 calories, 81% calories from carbohydrates, 14% calories from protein, 5% calories from fat, 14.2g fiber.
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