Recipe of the Week: Spinach and Cheese Breakfast Pockets

Recipe of the Week: Spinach and Cheese Breakfast Pockets

Looking for a quick and easy breakfast recipe that's sure to impress? Then you definitely need to try these Spinach and Cheese Breakfast Pockets.

A flaky crust packed with flavor, what's not to love? It's basically a grown up hot pocket! And, what makes this recipe even more worth while, it's quick to make.

Recipe Courtesy of:

Servings: 8


  • 2 large eggs, divided
  • 1 c. ricotta cheese
  • 1 c. baby spinach, roughly chopped
  • 1 c. basil, chopped
  • 1/4 c. sun-dried tomatoes (about 9), finely chopped
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • 2 refrigerated rolled pie crusts (from 15-ounce box)
  • Sesame seeds, for sprinkling


  • Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside. 
  • In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt. 
  • Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal. 
  • Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.

One Serving Equals: 295 calories, 18g fat, 8g protein, 390mg sodium, 28g carbohydrates, and 1g fiber.

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