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Spinach Pockets

Photo: James Baigrie
Yield 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

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