Greek Spinach Pizza Pockets

Greek Spinach Pizza Pockets

1 box frozen chopped spinach, thawed and squeezed dry

15 ounces ricotta cheese

2/3 cup feta cheese, crumbled

1 pound refrigerated pizza dough

1/3 cup chopped onion
1 clove garlic, minced
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt and pepper, to taste

Preheat oven to 425 degrees.
In a bowl, combine the spinach and cheeses well. Set aside.
Divide the pizza dough into 4 equal pieces. On a floured board, press each piece into a roughly 8" by 7" oval.
Spoon one-forth of the filling onto the center of each oval; brush edges with water.
Fold each over lengthwise to enclose the filling; press to seal.
Place on a cookie sheet; cut a slit in the center of each piece.
Bake for 25 minutes or until golden brown.
Serve with the sauce below.

Sauce:
Saute' the onion over medium heat in about a tablespoon of oil until tender, about 5 minutes. Add the garlic and cook and stir for one minute. Add the remaining ingredients, bring to a simmer and cook over low heat until slightly thickened, about 30 minutes.