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!

Course Appetizers, Snacks

Cuisine American

Diet Vegetarian

Recipe Type Spinach, Vegetarian

Skill Level Easy

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings Servings

Calories 248kcal

Author Angela G.

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