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Spinach & Feta Pockets

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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!

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!
Author: Angela G.
5 from 1 review
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Cuisine: American
Skill Level: Easy
Recipe Type: Spinach, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Servings
Yield: 12 pockets

Ingredients
 

  • 2 tbsp oil
  • 2 shallots diced
  • 20 oz frozen spinach
  • 1 ½ cups Feta cheese
  • ½ cups Parmesan cheese shredded
  • ½ cups walnuts finely chopped
  • ¼ tsp nutmeg
  • salt & pepper
  • 1 package phyllo dough sheets
  • 1 stick butter melted

Instructions

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

Nutrition Facts

Calories: 248kcal | Carbohydrates: 24g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 494mg | Potassium: 243mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5653IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 2mg
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