Spinach Pockets Cocarrois d’Espinacs

Pasta dishes are always a good idea!

For the dough lukewarm water and oil in a small baking bowl form and beat with a wooden spoon until creamy. Later, gradually add flour and knead together to form a firm dough. The dough should be quite hard.

Rest covered with a dishcloth.

Remove stems from spinach, rinse, drain well and cut as desired.

Clean and chop spring onions. Place both ingredients on a large, deep plate and mix with currants, pine nuts, all spices, salt and oil.

Next, divide the dough into four balls and roll out into a cylindrical shape about the size of a hand. Place vegetables in the center and roll up both edges of the dough over them in a cord shape. Pockets will be higher in the center and gradually slope toward the edge, ending in 2 points.

Grease a baking tray, place dumplings on it and bake in a heated stove at medium heat for 40 min. The pockets are eaten by hand. To do this, break them in half, grab each half by the tip and drizzle a little oil inside.

“Introduction to the cuisine of Menorca, Mallorca, Ibiza and Formentera” **

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