Potato Pockets With Cream Cheese and Spinach – Simple and Delicious

Recipe: Stuffed potato pockets with cream cheese and spinach

For 12 potato pockets, you need 1 kg floury potatoes, 50 g flour, 150 g fresh spinach, 150 g cream cheese with herbs, nutmeg, salt and pepper, and oil for frying.

1. Peel and dice the potatoes. Put them in a saucepan of salted water and cook for about 15 minutes.
2. Drain the potatoes, place them in a large bowl, and mash them with a potato masher or fork.
3. Add the flour and mix everything until it forms a paste.
4. Season the potato mixture with nutmeg, salt, and pepper, stir well and leave to cool.
5. Boil the spinach, put it between some paper towels, and squeeze out the liquid.
6. Chop the spinach and mix with the cream cheese in a bowl.
7. Season the spinach and cream cheese mixture with salt, pepper, and nutmeg.
8. Now take portions of the cooled potato dough in your hand, form an oblong rectangle and add a teaspoon of the filling.
9. With your other hand, fold the dough over the filling from all sides to create a closed potato pocket.
10. Place the potato pockets on a plate and refrigerate for 30 minutes to set the pockets.
11. Now you can fry the potato pockets in a pan with plenty of oil over medium heat until they are crispy. Then place the finished pockets on some kitchen rolls to absorb excess fat.
12. Serve the potato pockets with a dip like ajvar or ketchup and a mixed salad.