Savory Spinach & Feta Phyllo Pockets
Indulge in the crisp, flaky goodness of these Savory Spinach & Feta Phyllo Pockets, a delightful twist on the classic Spanakopita. Each golden triangle is filled with a luscious blend of sautéed onions, vibrant spinach, aromatic dill, and creamy feta cheese, all encased in layers of buttery phyllo dough. Perfect as appetizers, party snacks, or a satisfying side dish, these pockets are sure to impress your family and friends. Whether served warm or at room temperature, they are a must-try for any cheese lover!
27
Servings
120
Calories
11
Ingredients
Ingredients
vegetable oil
1/2 cup (None)
onions
2 large (chopped)
frozen chopped spinach
2 (10 ounce) packages (thawed, drained, and squeezed dry)
chopped fresh dill
2 tablespoons (None)
all-purpose flour
2 tablespoons (None)
feta cheese
2 (4 ounce) packages (crumbled)
eggs
4 (lightly beaten)
salt
to taste (None)
black pepper
to taste (None)
phyllo dough
1 (24 ounce) package (None)
butter
3/4 lb (melted)
Instructions
1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3
Stir in the thawed, drained spinach along with the chopped dill and flour. Cook for an additional 10 minutes, stirring occasionally, until most of the moisture has been absorbed.
4
Remove the mixture from heat and allow it to cool slightly. Once cooled, mix in the crumbled feta cheese, lightly beaten eggs, and season with salt and pepper to taste.
5
Carefully unroll the phyllo dough, covering it with a damp cloth to prevent it from drying out. Take one sheet of phyllo, brush it lightly with melted butter, and layer another sheet on top. Repeat this process for a total of 4 layers per triangle.
6
Cut the layered phyllo into 3-inch wide strips. Place a spoonful of the spinach and feta mixture at the end of each strip. Fold the phyllo over the filling to form a triangle, then continue folding in a triangular motion until you reach the end of the strip. Brush the top with melted butter.
7
Place the filled phyllo triangles on the prepared baking sheet, spaced evenly apart. Repeat the process until all the filling is used.
8
Bake in the preheated oven for 45 minutes to 1 hour, or until the phyllo is golden brown and crispy. Allow to cool slightly before serving.
Nutrition Information
9g
Fat
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Spinach & Feta Phyllo Pockets, which is a variation of traditional Spanakopita.
How many servings does this recipe yield?
This recipe makes 27 servings.
What is the primary category of this dish?
The dish is categorized under Cheese and is considered a vegetarian appetizer or snack.
How many calories are in one Savory Spinach & Feta Phyllo Pocket?
Each pocket contains approximately 120 calories.
What type of oil is used to cook the onions?
The recipe uses 1/2 cup of vegetable oil to sauté the onions.
How much spinach is required for the filling?
You will need two 10-ounce packages of frozen chopped spinach, which should be thawed, drained, and squeezed dry.
What fresh herb is included in the spinach mixture?
The recipe calls for 2 tablespoons of chopped fresh dill.
Why is flour added to the spinach and onion mixture?
Two tablespoons of all-purpose flour are added to help absorb moisture from the spinach during the cooking process.
At what point should the feta cheese be added?
The feta cheese should be mixed in once the spinach and onion mixture has been removed from the heat and allowed to cool slightly.
How many eggs are used in this recipe?
The recipe requires 4 lightly beaten eggs to be mixed into the filling.
What seasonings are suggested for the filling?
Salt and black pepper are added to taste to season the spinach and feta blend.
How much feta cheese is needed in total?
The recipe uses two 4-ounce packages of crumbled feta cheese.
How do you prevent phyllo dough from drying out while working?
You should cover the unrolled phyllo dough with a damp cloth to keep it from becoming brittle.
How many layers of phyllo dough are used for each triangle?
Each pocket is made by layering 4 sheets of phyllo dough, with melted butter brushed between each layer.
How wide should the phyllo strips be cut?
The layered phyllo sheets should be cut into strips that are 3 inches wide.
What is the total amount of butter required?
The recipe calls for 3/4 lb of melted butter.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the pockets need to bake?
The baking time is between 45 minutes and 1 hour.
What visual cue indicates that the pockets are finished baking?
The phyllo should be golden brown and crispy when done.
How should the baking sheet be prepared?
A large baking sheet should be lined with parchment paper.
How do you fold the phyllo strips into pockets?
Place a spoonful of filling at the end of a strip and fold the phyllo over to form a triangle, continuing the triangular motion to the end of the strip.
Can these be served at room temperature?
Yes, they can be served warm or at room temperature.
How much fat is in a single serving?
Each serving contains 9g of fat.
How much protein does one serving provide?
Each pocket provides 3g of protein.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring spinach, cheese, and eggs.
What is the total number of ingredients used in this recipe?
There are 11 ingredients in total.
What size package of phyllo dough is needed?
The recipe uses one 24-ounce package of phyllo dough.
Should you brush the top of the pockets with butter before baking?
Yes, you should brush the top of each triangle with melted butter before placing it on the baking sheet.
How long should you cook the onions?
The onions should be cooked for 5-7 minutes until softened and translucent.
How long should the spinach mixture cook before adding the cheese and eggs?
The spinach, dill, and flour should cook for an additional 10 minutes after adding them to the onions.