israeli

Chard and Ricotta Sambusak Baked Pockets

Name: Chard and Ricotta Sambusak Baked Pockets
Yield: 1 serving
Cuisine: israeli
Ingredients: 69 g all-purpose flour; 2 g baking powder; 10 g olive oil; 38 g water; 110 g Swiss chard, chopped; 4 g garlic, minced; 76 g ricotta cheese; 24 g feta cheese; 34 g egg; 1 g salt; 0.69 g black pepper

This baked dish pairs Swiss chard, chopped with ricotta cheese, all-purpose flour and baking powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Snack Lunch

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

28 g Protein

63 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g all-purpose flour 251 kcal
2g baking powder 2 kcal
10g olive oil 88 kcal
38g water 0 kcal
110g Swiss chard, chopped 28 kcal
4g garlic, minced 6 kcal
76g ricotta cheese 132 kcal
24g feta cheese 96 kcal
34g egg 49 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

baking powder
Preheat oven to 425F (220C). Line a baking sheet with parchment.
all-purpose flourbaking powderolive oilwatersalt
Mix flour, baking powder, salt, olive oil, and water into a soft dough; knead 2-3 minutes and rest 15 minutes.
Swiss chardgarlic
Wilt chard in a skillet with garlic 2 minutes; squeeze out excess liquid and chop.
Swiss chardricotta cheesefeta cheeseblack pepper
Combine chard with ricotta, feta, and black pepper.
egg
Roll dough into 2-3 rounds, fill, fold into half-moons, crimp edges, brush with egg, and bake 14-18 minutes until golden.