Spinach, Potato and Vince Hot Pockets
Apr 26, 2026
Ingredients
- 1/2 cup pack of Italian Vince
- 1/4 cup boiling water
- 6 small tortilla
- 1/2 cup grated cheese (I used a mix of feta and cheddar)
- 1/2 cup shredded baby spinach
- 1/2 cup mashed potato
Optional add-ins:
- Olive oil for burshing
- Chilli flakes or herbs
Method
Prepare the Vince
Add boiling water to the Vince and stir. Let it sit for a few minutes to rehydrate.
Make the filling
Add the shredded spinach and cheese to the Vince. Mix well.
Fill
Place a generous spoon of mashed potato on one half of each tortilla.
Top with a spoonful of the Vince mixture.
Seal
Fold the tortilla over and press the edges together.
Use a fork to seal the edges.
Brush
Lightly brush with olive oil for a golden finish.
Bake
Bake at 200°C for around 8 minutes, or until golden and crispy.
Tips
- Great for using up leftovers
- Freeze before baking for an easy grab-and-go option
- Works just as well in an air fryer
