Spinach Pockets

Spinach Pockets
James Baigrie
Serves 4
preparation
25
minutes
cooking
45
minutes

Ingredients

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

Directions

  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.
Kay Chun
October 2002

Nutritional Information

  • Per Serving
  • Calories 588
  • Calcium 364 mg
  • Carbohydrate 71 g
  • Cholesterol 100 mg
  • Fat 24 g
  • Fiber 7 g
  • Iron 3 mg
  • Protein 22 mg
  • Sat Fat 12 g
  • Sodium 453 mg
What does this mean? See Nutrition 101.