Co-Op Recipe Favorites
8 adult and 8 children's servings
Tracy Johnston serves these calzone-like pockets as a side dish with roast chicken. Use the refrigerated pie crust dough that comes in squares and can be unfolded; you can usually find them in the dairy case. These pockets can be folded up, free-form style and baked on a baking sheet, but an even easier method is to bake them in a muffin tin.
2 tablespoons olive oil
1 small onion, chopped (about 11/2 cups)
20 ounces fresh baby spinach (four 5-ounce bags)
15 ounces ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/4 cup (about 1 ounce) grated Parmesan cheese, plus additional for sprinkling (optional)
Two 15-ounce boxes refrigerated pie crust, each containing 2 crusts (preferably Pillsbury)
Preheat the oven to 350 degrees. Have ready 2 oiled baking sheets.
In a large skillet over medium heat, heat the oil. Add the onion and cook until softened, 7 to 10 minutes. Add the spinach in handfuls, allowing 1 handful to cook down somewhat before adding another handful. Cook until the spinach is completely wilted. Remove from the heat and drain off any excess liquid.
Add the ricotta, mozzarella and, if desired, Parmesan cheeses. Return the skillet to medium-low heat and cook, stirring constantly, until the cheese melts and is completely incorporated. Remove from the heat; set aside.
Unfold the pie crusts and cut each crust into 4 circles, each about 5 inches in diameter. (May use a plastic takeout container lid or overturned bowl to trace the circle.) Spoon a heaping spoonful of the spinach mixture in the center of each pastry circle then fold the crust edges up and over the filling without actually pulling the crust completely over the filling. Transfer to the baking sheet. (Alternatively, may press the crust gently into an oiled muffin tin, then spoon the filling in the center, letting the edges come up around filling.) Sprinkle the top with a little Parmesan, if desired. Bake the pockets for about 20 minutes, until the crust is golden brown. Serve warm or at room temperature.
Per serving: 221 calories, 8 gm protein, 13 gm carbohydrates, 15 gm fat, 24 mg cholesterol, 7 gm saturated fat, 257 mg sodium, 4 gm dietary fiber
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