Food & Recipes

Spinach & Artichoke in a Pocket

by Rachael Ray Show Staff 9:00 AM, March 25, 2015

Aired March 25, 2015

Serves 4 pockets

1 10-ounce package frozen spinach, thawed
Olive oil
2 cloves garlic, grated 
1 can artichoke hearts, strained and chopped
Salt and pepper
1 1-pound ball store-bought pizza dough
1/2 cup ricotta cheese
1/2 aged provolone, grated
A handful parmesan cheese
Nutmeg, grated
Zest of 1 lemon
1 egg, mixed with a teaspoon of milk


Preheat the oven to 400°F.

Wring out the spinach in a dish towel to remove all of the excess liquid.

Heat olive oil in a sauté pan over medium heat. Add garlic and cook until fragrant, about a minute or two. Add the spinach and chopped artichokes. Season with salt and pepper, and cook for a bit so any liquid evaporates. Remove from heat and let cool.

Roll out the pizza dough on a floured surface to about 1/4-inch thick. Cut into 4 pieces that are approximately 8x4” in size.

In a mixing bowl, mix the ricotta, provolone, parmesan, nutmeg and lemon zest. Add the cooled spinach-and-artichoke mixture.

In the lower third of the hot pocket leaving about 2” of space on the bottom, place the artichoke and spinach mixture, leaving a 1” border around the edges. About an inch around the border of the dough, brush with egg wash to create a seal. Fold the vertical flaps in towards the center. Gently fold the bottom of the dough over the empty dough and over the topping. Continue to carefully roll like a burrito.

Lay the pockets seam-side down on a nonstick baking sheet lined with parchment.

Brush the tops with egg wash and sprinkle with some parmesan cheese and fresh cracked black pepper.  

Bake for 15-20 minutes or until golden brown.

Let cool for 5 minutes and enjoy!

Makes 4 pockets