In the bowl of a stand mixer, add the baking soda, sea salt and flour and whisk well.
Using a dough hook, mix in the water mixture until a dough ball forms.
When the ball incorporates all of the dry ingredients and is well formed, remove the ball and place on a flat clean floured surface.
Knead the dough until you have a shiny dough ball forms. This dough is moister than other doughs, so keep this in mind.
Place the dough in an oiled bowl. Cover with plastic wrap and place in a proofing box. Let the dough double in size.
Filling
Blanch the spinach until cooked. 1 pound of spinach will equal about 1 cup of cooked and drained. Drain the spinach and squeeze to remove as much liquid as possible. Then chop roughly. Remove any hard stems.
Drain and chop the artichoke hearts to about ¼ inch or less size.
Place the chopped spinach, artichoke hearts and mozzarella in a food processor. Process until finely chopped, but not creamed.
Place the spinach/artichoke hearts/mozzarella cheese mixture in a bowl with the garlic cloves, Parmesan cheese, bread crumbs, Italian seasoning, black pepper and lemon juice. Mix all this well, us your hands if necessary.
Taste the filling and add salt and other spices as needed. Then set aside.
Assembly
Punch down the dough and shape into a rough rectangle on a floured surface.
Roll out the dough to about ¼ inch thick. Cut into sections keeping them covered to prevent the dough from drying out.
Using a cookie cutter, 2-3 inch, cut circles out of tthe dough.
Lay them out on your flat surface. Place 2 tsp of the filling in the middle of one circle. Wet the edges and place a second circle on top of the first. Seal the edges well.
Place the sealed Beignets on a parchment covered cookie sheet. Cover them to keep them from drying out.
Cooking and Serving
Set up your deep-frying assembly as described in my blog. Always concentrate when deep frying. It is not the time for multitasking or texting. Focus on the oil and cooking the Beignets. Lack of focus is a set up for fires and serious injury.
Carefully drop the sealed Beignet's into the hot oil. Do not over crowd the oil and keep the temperature 350-375 degrees F as consistently as possible.
When the Beignet's are golden brown, remove and place on a wire rack. Then place on paper towels.
Sprinkle with the Parmesan. Taste and sprinkle with the salt if taste allows.
Notes
*Consider keeping the spinach water for use in soups. Just freeze in a plastic 1-4 cup container, then remove and vacuum pack. It will keep for weeks.