These Mixed Greens Pockets are a fun way to eat your vegetables. Make them ahead of time and freeze them, then heat them up at the last minute for a hot appetizer or lunch.
Use your favorite greens in this, or mix and match a few. I made them with turnip greens and kale, but you can use spinach, mustard greens, collard greens, etc. A refrigerated pie crust makes these really easy, or you can use my favorite Hot Water Pie Crust and let it chill before making these.
Mixed Greens Pockets Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 4-6 cups chopped greens (kale, spinach, turnip greens, mustard greens, etc.)
- salt and pepper to taste
- 1 unbaked 9″ pie crust
- 3/4 cup Swiss cheese, grated (or cheddar or provolone)
- Preheat oven to 375 degrees.
- In a skillet, heat oil over medium. Saute onion and garlic until translucent, 1-2 minutes. Add greens and cook until leaves are tender about 5 minutes.
- Add salt and pepper to taste. Easy on the salt since there is some in the cheese and pie crust.
- Roll pie dough into an 8″ by 18″ rectangle, slice into 12 4′ by 3″ rectangles.
- Put a tablespoon of cheese and scoop of greens on each rectangle.
- Fold into a triangle and crimp the edges. If the crust is a bit dry, you may need to dab the inside edge with a little water to seal the pocket.
- Place on a baking sheet.
- Bake at 375 degrees until lightly brown, about 10 minutes.
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