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Air Fryer Spinach & Ricotta Pockets
Crispy on the outside and creamy within, these savory hand pies bring bright Mediterranean flavors to your morning routine. Flaky pie crust wraps around a rich filling of ricotta, fresh spinach, basil, and sun-dried tomatoes, while a pinch of red pepper flakes adds just the right amount of background heat. They're incredibly convenient for busy mornings since you can assemble them ahead of time and keep them in the freezer. Just pop one straight into the air fryer whenever you need a warm, savory breakfast without the wait.
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
- 1Preheat your air fryer to 375°F to 380°F. In a small bowl, whisk together one egg with one tablespoon of water to create an egg wash.
- 2In a medium bowl, combine the ricotta, chopped spinach, basil, sun-dried tomatoes, red pepper flakes, the remaining egg, and kosher salt. Mix until well blended.
- 3Unroll the refrigerated piecrusts and cut each into four equal wedges. Spoon about three tablespoons of the ricotta mixture onto one side of each wedge, leaving a ½-inch border. Fold the dough over the filling to create a pocket, then press the edges firmly with a fork to seal. A tight seal prevents the cheese from leaking out during cooking.
- 4Brush the top of each pocket with the egg wash. Air-fry in batches of two for 10 to 12 minutes, or until the crust turns a deep golden brown.
Notes
- Make ahead: Assemble the pockets completely, but don't bake them. Freeze in a single layer, then transfer to an airtight container.
- Cooking from frozen: Air-fry frozen pockets at 350°F for 15 to 18 minutes until golden brown and heated through.
- Prep tip: Pat the chopped spinach dry with a paper towel before mixing to keep the filling from becoming watery.