Jun 08 2009

Spinach Pockets

I made spinach pockets for dinner tonight, and YUM and EASY are about the two best descriptors. John and I had seconds and Cole even powered one down (and he’s a notorious picky-butt).

Spinach Pockets

  • 1lb box frozen Phyllo (Filo) dough (but only 1/2 is used- keep the other half frozen)
  • 1 box frozen, chopped spinach
  • 1 cup feta cheese, crumbled
  • 1 egg
  • about 1/2 cup red onion, finely chopped
  • salt
  • pepper
  • butter

Follow the instructions on the box for defrosting the phyllo. Preheat oven to 400F.

Combine defrosted spinach (I heated it in the bowl I used to combine everything in the microwave for 4 minutes and it was plenty warm), feta, egg, onion, salt, and pepper in a bowl and set aside.

On a greased (I used olive oil) cookie sheet, fold one sheet of phyllo in half crosswise and lightly brush with butter. Repeat with 2 more pieces. Scoop about 1/4 cup (or use your discretion, just beware of over-filling) of spinach mixture onto one end of the phyllo, leaving about a 1-2 inch border. Fold the other end of the phyllo sheets over the top and fold edges under. Repeat until filling is used up (I got 7 pockets out of it). Brush tops of pockets lightly with more butter.

Bake for about 30 minutes, or until golden-tan and crispy. Watch out! These suckers are HOT when they come out, and it takes them a while to cool. Leave plenty of time before serving to kids, particularly. Cutting them in half helps.

So good, so fast, so cheap. NOM.


  • By nrp, June 8, 2009 @ 8:43 pm

    Mmmmmm… We made these last week (and then baklava with the rest of the phyllo). I make them triangle-shaped. The kids love the crunch of the phyllo.

  • By heels, June 8, 2009 @ 9:00 pm

    I've made them triangle-shaped, but I was feeling lazy and my phyllo was especially crumbly tonight.

    I love the crispiness, but John and Cole both peel off the outer layers of crisp and leave just a thinly-wrapped packet of filling. Whatever! I got my kid to willingly eat spinach. Score!

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