This recipe is simple, quick, delicious and as long as I call them ‘Veggie Pockets’ our kids love them!
No really – first I told the kids that they were getting a fancy spinach pastry for dinner, the reaction?
See for yourself:
But I quickly recovered! “Just kidding! It’s Veggie Pockets!” it worked:
Don’t ask… let’s just call them Pockets. Okay? Good…
We buy most of our vegetables at the Farmers Market when possible and therefore, in any season other than winter, we eat a lot of whatever is available. Lately that’s been Fiddleheads (now over unfortunately), asparagus, small eggplant, spring radicchio, swiss chard and baby spinach.
This is a new recipe for us, and we love it (in fact, we’re going to repeat it tonight!) It is really easy and quick to prepare (which is important with 3.9 kids underfoot) and for a ‘fancy’ meal the kids loved it.
Spinach, Eggplant and Ricotta Pastry Pockets
- Prep Time: < 15 minutes
- Cooking Time: 25 minutes
- Difficulty: Easy
- Serves: 4-6
1 small onion, diced
1 tbsp butter
1 tbsp olive oil
1 medium eggplant, peeled & cubed
4 cups spinach
2 tbsp of your favourite dried herb
1 cup ricotta cheese
1 package puff pastry
1 egg; beaten with a little water
Set your oven to 400.
Drop the butter in your favourite deep pan and heat until bubbly. Add the diced onion and cook until soft (5 minutes – don’t brown). Add the olive oil and then the cubed eggplant and mix. Once the eggplant is soft (it will change colour too), add your herb – tonight we used a mixture of oregano and dill, but you could add basil or lemon thyme; I’ve even made it once with cumin and coriander to give it a bit of a curry flavour.
As soon as you’ve stirred in your herb mixture, drop in all of your spinach and heat, stirring occasionally until the spinach is wilted. Remove from heat.
Remove your puff pastry from the package and cut into 4 equal squares. Ration out equal parts of the eggplant/spinach mixture into the middle of each square and add a healthy dollop of Ricotta cheese to the top. Use the beaten egg to dampen around all the edges of your pastry square and start folding the corners up to the middle, one at a time, pushing them together to seal any ‘cracks’.
Place the ‘Veggie Pockets’ on a lightly greased baking pan – we use a pizza stone, which I highly recommend! – and cook for 15 – 25 minutes, or until the tops of your pastry pockets are golden.
Eat and enjoy!
* Update – June 17, 2010 – I made too much filling the first time around (I’m crazy like that sometimes), so we made this again last night. This time we mixed it up a little and shredded a carrot into the vegetable filling; adding a nice balance to the colour when cutting into it with a fork!