Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Spinach-Ricotta Matzo Pockets
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- Level: Easy
- Total: 1 hr 30 min (includes soaking time)
- Active: 25 min
- Yield: 16 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 106
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 138 mg
Reminiscent of spinach pie, these tasty pockets are made with matzo instead of dough and are perfect for Passover. Wetting matzo, then wrapping it in a towel to soften, results in a pliable sheet, similar to a tortilla, that can be folded and shaped in a variety of ways. We stuff ours with a savory combination of spinach, three cheeses and sun-dried tomatoes, then serve it with marinara sauce for dipping.
- Level: Easy
- Total: 1 hr 30 min (includes soaking time)
- Active: 25 min
- Yield: 16 pockets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 106
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 23 mg
- Sodium
- 138 mg
Ingredients
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Directions
- Run each sheet of matzo under warm water just to wet it. (Don’t be afraid to really wet the matzo– at least 2 to 3 seconds per sheet. Wet an extra sheet if you are nervous that some may crack or break.) Wrap in a damp kitchen towel and set aside for 30 minutes to soften (see Cook’s Note).
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment and spray with cooking spray. Put the spinach in a clean kitchen towel and wring out excess liquid.
- Heat the oil in a medium skillet over medium heat. Add the spinach, sun-dried tomatoes and garlic. Season with 1/2 teaspoon salt. Cook, breaking up the spinach clumps with a wooden spoon, until the mixture is sizzling and the garlic is light golden, about 2 minutes. Transfer to a bowl to cool, then add the mozzarella, ricotta and Parmesan. Stir to make a cohesive filling.
- Unwrap the matzo and use a pizza cutter or large chef’s knife to cut each piece into 4 smaller squares. Holding a square in your palm, spread with about 1/2 tablespoon marinara and top with about a scant 2 tablespoons of the filling. Fold over to make a triangle. (Don’t worry about completely enclosing the filling; it’s okay if a little peeks out.) Place on the prepared baking sheet. Repeat with the remaining matzo, sauce and filling. Brush the tops of the triangles with beaten egg and sprinkle with Parmesan.
- Bake until the tops are deep golden brown and crisp, 30 to 35 minutes. Let cool for a few minutes on the baking sheet. Serve warm or at room temperature, with warm marinara for dipping, if desired.
Cook’s Note
Once you wet the matzo, it needs at least 30 minutes to absorb the water and soften. Check it after 30 minutes and if it’s still firm in some places, briefly rinse again or place the wrapped matzo in the microwave for 10 to 15 seconds to finish softening.
