Spinach and Ricotta Pockets

Prep time: 20 minutes | Cook time: 10 minutes | Makes 8 pockets

2 large eggs, divided

1 tablespoon water

1 cup baby spinach, roughly chopped

¼ cup sun-dried tomatoes, finely chopped

1 cup ricotta cheese

1 cup basil, chopped

¼ teaspoon red pepper flakes

¼ teaspoon kosher salt

2 refrigerated rolled pie crusts

2 tablespoons sesame seeds

1. Spritz the air fryer basket with cooking spray.
2. Whisk an egg with water in a small bowl.
3. Combine the spinach, tomatoes, the other egg, ricotta cheese, basil, red pepper flakes, and salt in a large bowl. Whisk to mix well.
4. Unfold the pie crusts on a clean work surface and slice each crust into 4 wedges. Scoop up 3 tablespoons of the spinach mixture on each crust and leave ½ inch space from edges.
5. Fold the crust wedges in half to wrap the filling and press the edges with a fork to seal.
6. Arrange the wraps in the pan and spritz with cooking spray. Sprinkle with sesame seeds.
7. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 380ºF (193ºC) and set time to 10 minutes.
8. Flip the wraps halfway through the cooking time.
9. When cooked, the wraps will be crispy and golden.
10. Serve immediately.