Spinach Pockets

Spinach Pockets
Photo by James Baigrie

Ingredients

  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons unsalted butter, melted
  • ½ cup freshly grated Parmesan
  • ½ cup ricotta cheese
  • 2 scallions, trimmed and thinly sliced
  • 1 pound cooked spinach, chopped
  • + 2 more ingredients
    • 1 1-pound package phyllo dough, defrosted (12 sheets)
    • 1 egg

Heat oven to 400° 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 br...

View full recipe at My Recipes

Comments

Variations on Spinach Pockets

  • Spinach Pockets
    • 2 tablespoons commercial pesto
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup sliced fresh mushrooms
    • +5 other ingredients


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