Join our community of Solution Seekers!

Spinach Pockets

Spinach Pockets
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By November, 2002

Nutritional Information

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

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.