Spinach Pockets with Marinara

Please note that the dough needs to be mixed the night before and don’t worry about making your dough look perfect;  the unevenness and rustic quality of the dough lets everyone know that it’s homemade.  Make sure you use hard wheat flour, not soft or pastry, otherwise the dough will be too soft to work with. The dough recipe is from Sally Fallon’s book, Nourishing Traditions. Makes 8-10 large pockets

1 cup plain yogurt
1/2 pound unsalted butter, softened
3 1/2 cups whole wheat flour, freshly milled preferred (substitute gluten free flour for gluten free)
2 teaspoons coarse sea salt

For the filling:
1 pound spinach
1 cup parmesan cheese, grated
2 cloves garlic, minced
1 bell pepper, chopped
2 large eggs, beaten
2 teaspoons coarse sea salt
1 cup fresh mozzarella, cut into small cubes
olive oil, to brush on top
sea salt

For the marinara:
2 tablespoons olive oil
2 cloves garlic, minced
1 28-ounce can diced tomatoes
Italian seasoning
sea salt
honey

Directions:
Place yogurt and butter in a bowl and beat with a mixer until combined.  In a separate bowl whisk together flour and salt.  Turn mixer on the lowest speed and slowly add flour mixture until just incorporated. Turn mixer off and mix the last bits of flour in with a wooden spoon, or if you prefer, with your hands. Cover, and let sit at room temperature for 12 hours.

Preheat oven to 375ºF and adjust rack to medium position. Heat a large skillet over medium heat and cook spinach for about 2-3 minutes or until wilted. Pour spinach into a colander and squeeze excess juice out. Place spinach, parmesan cheese, garlic, bell pepper, eggs, salt, and mozzarella in a large bowl and stir with a wooden spoon until combined.

Clear a large area on the counter and sprinkle flour on top. Take about a 1/4 cup of dough (I just approximate and pull off a large chunk) and roll out to about a 9-inch round.  Place a scant 3 tablespoons of filling on one half of the dough round and fold dough in half.  Beginning on one side of the dough, place your index finger down on the dough and gently wrap bottom layer of dough over the top of your finger.  Press down to seal dough. Continue this around the entire edge of the dough until entirely sealed. Place pocket on cookie sheet lined with parchment paper. Repeat until all pockets are formed. Brush each pocket with olive oil and sprinkle with sea salt. Bake for 35-40 minutes or until edges are golden brown.

While pockets are baking pour 2 tablespoons of olive oil into medium sauce pan. Add garlic and cook over medium heat until sizzling (do not let brown).  Add 28 ounces of diced tomatoes, a few shakes of Italian seasoning, a teaspoon of sea salt and a small squirt of honey.  Let simmer for about 10 minutes until thick. Serve in small bowls alongside pockets.

To freeze, cover and place in freezer before baking. To bake add about 10 minutes on to the baking time.