Spinach Pockets

Recipe from

Real Simple

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

Ingredients

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

Preparation

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.

Kay Chun,

Real Simple

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note