Not really sure how I came up with this but it worked.  The way I made it was to blend the ricotta, spinach and turnip green pesto together in the food processor.  It turned out fine, but I think it would be better to to quickly sauté chopped spinach and drain it well, which is how I am listing it here.

Turnip Green Pesto
About 1/4 lb of Turnip Greens, washed well and roughly chopped
1 Green Garlic, rough chopped
1/2 cup Walnuts
1/2 cup good Oil
1/4 cup Parmesan
1/2 tsp Eatwell Farm Lemon Salt
Zest from one Lemon

Add the turnip greens and garlic to a food processor, pulse to chop.  Add the oil, and salt and puree to fairly smooth, then add the walnuts, lemon zest and parmesan. Process until the walnuts are fairly fine, or to your liking.   

Set aside 1/2 lb of Spinach, very bottom tips trimmed and washed really well, rough chopped
1/2 cup Ricotta
3/4 cup Turnip Greens Pesto
1/2 cup Parmesan, divided
Quickly sauté the wet spinach until just wilted.  Drain or squeeze out extra liquid if there is still a lot of water left.  Mix  all the ingredients, but only use half the parmesan.

Dough - Eatwell Farm Bun Dough
2 TB Yeast
1 1/2 cup Milk
1 TB Sugar
2 tsp Salt for this application I used Rosemary Salt
3 cups Eatwell Farm Heirloom Wheat Flour
Some white flour to dust your board
1 Egg, mixed well for wash optional

Preheat oven to 375 F.  Warm milk to 105 and add the yeast and sugar.  Let rest for 10 minutes, or until nice and foamy.  In a large bowl measure out the flour and salt and mix well.  Make a well in the center and add the yeasty milk, mixing well.  This is a very wet dough so I use a good rubber spatula for this mixing.  Flour a board and keep extra flour handy.  It is easier to work this dough if you have a bench scraper in one hand, but if you don’t have one, keep your hands well floured.  Work the dough over and round and over and around until it is no longer really sticky.  It will still be a bit sticky, try not to work it too much.  For these pockets I only used half the dough.  You can cut it in half and either make some rolls or freeze half.  With half the dough, cut it into 8 portions.  Roll out, fairly thin, I would say about 1/4”, to about an 8” diameter.  Put some of the filling on one side of the dough and fold over the other half.  Crimp either with your finger or a fork.  Brush with egg wash and sprinkle with a bit of the remaining parmesan cheese.  Repeat for all 8 pockets and place on to a baking sheet lined with parchment paper.  Pop into the preheated oven and bake for 8 to 10 minutes.