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Spinach Pockets

Oxmoor House JANUARY 2001

  • Yield: 4 servings (serving size: 1 pocket and 1/3 cup pasta sauce)
  • Cook time: 14 Minutes
  • Prep time: 15 Minutes


  • 3/4 cup 2% reduced-fat cottage cheese
  • 2 tablespoons commercial pesto
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 cup sliced fresh mushrooms
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 1/3 cups fire-roasted tomato and garlic pasta sauce (such as Classico)


Add first 5 ingredients to food processor bowl; pulse 10 times. Set aside.

Roll out pizza dough; cut into 4 squares. Place on a baking sheet coated with cooking spray. Roll each square to 1/8-inch thickness. Spoon one-fourth of spinach mixture onto center of each square; top evenly with mushrooms and mozzarella cheese. Moisten edges of each square with water; bring corners to center, pressing edges to seal. Bake at 425° for 12 to 14 minutes or until golden. Serve with pasta sauce.

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 10.5g
  • Saturated fat: 2.7g
  • Protein: 20.3g
  • Carbohydrate: 47.4g
  • Fiber: 5.0g
  • Cholesterol: 13mg
  • Iron: 5.1mg
  • Sodium: 1252mg
  • Calcium: 298mg

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Spinach Pockets Recipe