Spinach & Feta Pockets

Spinach & Feta Pockets

Here’s what I made as an appetizer for the Super Bowl. The phyllo dough is pretty time consuming to work with, but the flakey goodness is worth it I think!

Instructions

  • 1. Preheat oven to 400˚.
  • 2. Saute shallots in oil until soft.
  • 3. Defrost and thoroughly drain spinach; add to shallots.
  • 4. Cook out excess moisture, about 5 mins.
  • 5. Transfer spinach mixture to bowl; stir in Feta & walnuts.
  • 6. Add nutmeg and season with salt & pepper.
  • 7. Lay 1 sheet of phyllo dough flat (cover rest with damp towel to prevent drying); brush with butter.
  • 8. Layer a second sheet on top of the first brush with butter.
  • 9. Cut the sheets lengthwise into 3-inch-wide-strips.
  • 10. Spoon a few tbspns of spinach mixture at the end of one strip and fold over to form a triangle.
  • 11. Continue folding and buttering as you go until strip runs out.
  • 12. Repeat with remaining ingredients.
  • 13. Set the triangle pockets on a greased baking sheet. Bake until golden brown, about 15 mins. Serve hot.