1 / 1
Air Fryer Spinach and Ricotta Breakfast Pockets
Crispy on the outside and packed with warm, savory cheese inside, these hand pies make mornings infinitely better. Store-bought pie dough keeps the assembly simple, while the air fryer ensures a perfectly flaky crust without turning on the oven. You'll love how the rich ricotta balances the tangy sundried tomatoes and fresh basil. They're a fantastic grab-and-go option that feels like a weekend treat on a busy Tuesday.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 large eggs, divided
- 1 cup ricotta cheese
- 1 cup roughly chopped baby spinach
- 1 cup chopped fresh basil
- ¼ cup finely chopped sundried tomatoes (about 9)
- ¼ teaspoon red pepper flakes Kosher salt
- 2 refrigerated rolled pie crusts (from 15-ounce box)
Instructions
- 1Whisk one egg with one tablespoon of water in a small bowl and set aside.
- 2Mix the ricotta cheese, chopped spinach, fresh basil, sundried tomatoes, red pepper flakes, the second egg, and one-quarter teaspoon of kosher salt in a medium bowl until well combined.
- 3Unroll both refrigerated pie crusts onto a flat work surface and cut each circle into four equal wedges.
- 4Spoon about three tablespoons of the ricotta filling onto one side of each pastry wedge, leaving a half-inch border around the edges.
- 5Fold the empty half of the dough over the filling to form a triangle. Crimp the edges tightly with a fork to seal the pocket so the cheese doesn't leak out during cooking.
- 6Brush the sealed pastries with the reserved egg wash and scatter sesame seeds on top. The egg wash gives the finished crust a beautiful glossy sheen. Cook in an air fryer at 380°F in batches of two for 10 to 12 minutes until the crust turns golden brown.
Notes
- Make ahead: Assemble the pockets completely, then freeze them raw on a baking sheet. Cook directly from frozen, adding 2 to 3 extra minutes to the air frying time.
- Storage: Keep leftover cooked pockets in an airtight container in the fridge for up to 3 days.
- Reheat: Warm chilled pastries in the air fryer at 350°F for 3 to 4 minutes to restore their crispness.
Recipe Details
About the Author
