Photo by: Photo: James Baigrie

Spinach Pockets

  • Yield: 4 servings


  • 1 pound cooked spinach, chopped
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup ricotta cheese
  • 2 none scallions, trimmed and thinly sliced
  • 1 none egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 none 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.

Nutritional Information

Amount per serving
  • Calcium: 364mg
  • Calories: 588none
  • Calories from fat: 0%
  • Carbohydrate: 71g
  • Cholesterol: 100mg
  • Fat: 24g
  • Fiber: 7g
  • Iron: 3mg
  • Protein: 22mg
  • Saturated fat: 12g
  • Sodium: 453mg

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Spinach Pockets Recipe