Super Easy Cottage Cheese & Spinach Pockets | Jock Zonfrillo

When cottage cheese, spinach and potato unite in flatbread, it makes one hell of a go-to snack. This is super easy to whip up with ingredients you’ve probably got in the kitchen. It’s golden crispy outside and rich cheesy filling never fails.

Plus, the beauty is once you learn how to make the dough, you can mix anything with cottage cheese for a different filling. So make this, get some spiced honey, dip it and get stuck into it!
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INGREDIENTS

Dough:
180g bread flour, plus more for dusting
110g milk
20g butter
pinch of salt

Cottage Cheese Filling:
125g cottage cheese
125g mashed potato
50g baby spinach
1 lemon, zested
1 tbsp thyme leaves
salt and black pepper

Spiced Honey:
50g honey
1 birdseye chilli, finely sliced
½ lemon, juiced

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METHOD

Knead together flour, salt, milk and butter for 5 minutes until smooth and elastic. Cover and rest at room temp for 1 hour.

Fold together all the ingredients to make the filling. Divide into two equal portions.

Tip the rested dough onto a floured bench and divide into two equal portions. Roll each out into a 25cm circle. Spread the filling into a 10cm circle in the centre of each dough. Fold the outer dough and pinch together to seal.

Flip the pinched side onto the bench, then use a rolling pin to make a nice, flat disc.

Melt butter in a frying pan over medium heat. Once melted, fry the dough until golden, about three minutes. Flip and repeat on the other side.

Place honey and chilli in a small saucepan and bring to a simmer over medium heat. Remove from heat and add lemon juice.