Spinach Pockets

Real Simple
Spinach PocketsRecipe
Photo: James Baigrie
4 servings


+ Add To Shopping List
1 pound cooked spinach, chopped
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
2 scallions, trimmed and thinly sliced
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 1-pound package phyllo dough, defrosted (12 sheets)
3 tablespoons unsalted butter, melted


Heat oven to 400º F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside. 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.

Bake in the oven until puffed and golden, about 30 minutes.

Created date

October 2003

Nutritional Information

Calcium 364 mg
Calories 588
Caloriesfromfat 0 %
Carbohydrate 71 g
Cholesterol 100 mg
Fat 24 g
Fiber 7 g
Iron 3 mg
Protein 22 mg
Satfat 12 g
Sodium 453 mg