Spinach & Feta Pockets Recipe

Spinach & Feta Pockets Recipe

Here's what I made as an appetizer for the Super Bowl. The phyllo dough is pretty time consuming to work with, but the flakey goodness is worth it I think!

2 tbsp oil
2 shallots, diced
20oz frozen spinach
1 1/2 cups Feta cheese
1/2 cups Parmesan cheese, shredded
1/2 cups walnuts, finely chopped
1/4 tsp nutmeg
salt & pepper
1 package phyllo dough sheets
1 stick butter, melted

Preheat oven to 400˚. Saute shallots in oil until soft. Defrost and thoroughly drain spinach; add to shallots. Cook out excess moisture, about 5 mins. Transfer spinach mixture to bowl; stir in Feta & walnuts. Add nutmeg and season with salt & pepper.

Lay 1 sheet of phyllo dough flat (cover rest with damp towel to prevent drying); brush with butter. Layer a second sheet on top of the first brush with butter. Cut the sheets lengthwise into 3-inch-wide-strips. Spoon a few tbspns of spinach mixture at the end of one strip and fold over to form a triangle. Continue folding and buttering as you go until strip runs out. Repeat with remaining ingredients.

Set the triangle pockets on a greased baking sheet. Bake until golden brown, about 15 mins. Serve hot.

Yield: 12 pockets