Spinach-Ricotta Matzo Pockets are a Passover DREAM 🤤

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Spinach-Ricotta Matzo Pockets
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr 30 min (includes soaking time)
Active: 25 min
Yield: 16 pockets

Ingredients

4 sheets matzo
Nonstick cooking spray, for the parchment
One 10-ounce box frozen chopped spinach, thawed
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
2 cloves garlic, chopped
Kosher salt
3/4 cup shredded low-moisture mozzarella (about 3 ounces)
3/4 cup ricotta
1/4 cup grated Parmesan (about 1 ounce), plus more for sprinkling
1/2 cup marinara sauce, plus warm marinara for dipping, optional
1 large egg, beaten

Directions

Run each sheet of matzo under warm water just to wet it. (Don’t be afraid to really wet the matzo– at least 2 to 3 seconds per sheet. Wet an extra sheet if you are nervous that some may crack or break.) Wrap in a damp kitchen towel and set aside for 30 minutes to soften (see Cook’s Note).

Preheat the oven to 400 degrees F. Line a baking sheet with parchment and spray with cooking spray. Put the spinach in a clean kitchen towel and wring out excess liquid.

Heat the oil in a medium skillet over medium heat. Add the spinach, sun-dried tomatoes and garlic. Season with 1/2 teaspoon salt. Cook, breaking up the spinach clumps with a wooden spoon, until the mixture is sizzling and the garlic is light golden, about 2 minutes. Transfer to a bowl to cool, then add the mozzarella, ricotta and Parmesan. Stir to make a cohesive filling.

Unwrap the matzo and use a pizza cutter or large chef’s knife to cut each piece into 4 smaller squares. Holding a square in your palm, spread with about 1/2 tablespoon marinara and top with about a scant 2 tablespoons of the filling. Fold over to make a triangle. (Don’t worry about completely enclosing the filling; it’s okay if a little peeks out.) Place on the prepared baking sheet. Repeat with the remaining matzo, sauce and filling. Brush the tops of the triangles with beaten egg and sprinkle with Parmesan.

Bake until the tops are deep golden brown and crisp, 30 to 35 minutes. Let cool for a few minutes on the baking sheet. Serve warm or at room temperature, with warm marinara for dipping, if desired.

Cook’s Note: Once you wet the matzo, it needs at least 30 minutes to absorb the water and soften. Check it after 30 minutes and if it’s still firm in some places, briefly rinse again or place the wrapped matzo in the microwave for 10 to 15 seconds to finish softening.

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