Prep Your Oven and Pan: Preheat the oven to 400°F (200°C).
Line a pizza stone or a large baking sheet with parchment paper and grease it generously with coconut oil or lard. A pizza stone will yield a crispier crust.
Melt the Cheeses: In a microwave-safe bowl, combine the shredded mozzarella and softened cream cheese. Microwave in 30-second bursts, stirring in between, until completely melted and smooth (about 60-90 seconds total).
Form the Dough: Add the almond flour, egg, and salt to the melted cheese mixture.
Using a hand mixer or a sturdy spatula, combine until a sticky dough forms. Use your hands to knead the dough for 2-3 minutes until it's uniform. If the dough is too sticky to handle, wrap it and chill for 30-60 minutes.
Sauté the Filling: While the dough rests, melt the butter in a skillet over medium heat.
Add the spinach, diced red peppers, minced onions, garlic, and salt.
Cook, stirring frequently, for about 4 minutes until the spinach is fully wilted.
Remove from heat and drain any excess liquid.
Shape the Pockets: Divide the dough into four equal portions. On your prepared parchment paper, press or roll each portion into a 4. 5-inch square.
Fill and Seal: Stir the feta crumbles into the cooled spinach mixture. Spoon the filling evenly down the center of each dough square.
Fold one corner over to the opposite corner to form a triangle. Firmly press the edges together to seal completely.
Bake to Golden Perfection: Transfer the baking sheet or pizza stone to the preheated oven.
Bake for 10-12 minutes, or until the dough is golden brown and cooked through.
Garnish and Serve: Remove from the oven and let them cool slightly.
Garnish with a sprinkle of extra feta cheese and fresh parsley or oregano before serving warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
After cooking the spinach filling, press it with the back of a spoon to squeeze out as much excess moisture as possible. This is key to preventing a soggy bottom.
Don't overfill the pockets. It can be tempting, but overstuffing makes them difficult to seal and prone to bursting open during baking.
