Broccoli Whole Grain Pockets

Ingredients for 2 servings:

• 1 broccoli, about 300 g
• ½ onion(s)
• 150 g spelt flour (wholemeal)
• 20 g butter
• 100 ml water
• 40 g feta cheese, crumbled
• 20 g Parmesan, grated
• salt and pepper
• nutmeg
• marjoram

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cook the broccoli and onion in salted water. Then puree. The mixture shouldn’t be too runny. Add feta cheese and Parmesan cheese and season to taste. Using the wholemeal spelt flour, butter, and water (more or less if needed), make a dough that’s non-sticky and easy to roll out. Roll out the dough thinly. Pour the broccoli mixture onto the dough and seal it into a pocket. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. I originally used this recipe to use up leftovers. I had made a broccoli soup and pureed the broccoli and pressed it through a fine sieve. Of course, there was some leftover dough, which I used up with this recipe.