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Spinach and Cheese Breakfast Pockets
These savory hand pies are a fantastic morning meal packed with bright Mediterranean flavors. Flaky pie crust wraps around a rich filling of creamy ricotta, fresh spinach, basil, and sun-dried tomatoes. A pinch of red pepper flakes adds just the right amount of background heat to wake up your palate. They are incredibly convenient for busy mornings because you can assemble them ahead of time and keep them in the freezer. Pop one straight into the air fryer whenever you need a warm, comforting breakfast on the go.
Ingredients
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup baby spinach, roughly chopped
- 1 cup basil, chopped
- ¼ cup sun-dried tomatoes (about 9), finely chopped
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 2 refrigerated rolled piecrusts (from a 15-ounce box)
Instructions
- 1Warm your air fryer to a temperature between 375°F and 380°F. Whisk one of the eggs with a tablespoon of water in a small bowl to create an egg wash, then set it aside.
- 2Mix the ricotta cheese, chopped spinach, fresh basil, sun-dried tomatoes, red pepper flakes, the second egg, and the kosher salt together in a medium bowl until well blended.
- 3Roll out the refrigerated pie crusts and slice each one into four equal wedges. Spoon about three tablespoons of the ricotta filling onto one side of each wedge, leaving a half-inch border. Fold the dough over the filling to create a pocket and crimp the edges tightly with a fork.
- 4Coat the top of each pocket with the prepared egg wash. Cook the pockets in the air fryer in batches of two for 10 to 12 minutes until the crust turns a deep golden brown.