Spinach Pockets

Photo by James Baigrie
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 588 calories
    • Fat 24 g
    • Sat Fat 12 g
    • Cholesterol 100 mg
    • Sodium 453 mg
    • Protein 22 mg
    • Carbohydrate 71 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 364 mg


  1. Check 2pounds spinach (or 3 10-ounce bags)
  2. Check 1/2cup freshly grated Parmesan
  3. Check 1/2cup ricotta cheese
  4. Check 2 scallions, trimmed and thinly sliced
  5. Check 1 egg
  6. Check 1 1/4teaspoons kosher salt
  7. Check 1/4teaspoon freshly ground pepper
  8. Check 1 1-pound package phyllo dough, defrosted (12 sheets)
  9. Check 3tablespoons unsalted butter, melted
  10. Check 1/2cup lemon juice
  11. Check 1/2cup water
  12. Check 3cloves garlic, thinly sliced


  1. In a skillet, combine lemon juice, water, garlic cloves, and 1 teaspoon kosher salt. Bring to a simmer and cook spinach in batches until just wilted. Drain and set aside.
  2. Heat oven to 400° F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside.
  3. Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets.
  4. Bake in the oven until puffed and golden, about 30 minutes.