Spanakopita pockets
Cuisine: Greek
Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hour 20 mins
Makes 36 or more
  • 8 oz. phyllo dough
  • 2 tbsp olive oil
  • ¼ onion
  • 3 cloves garlic
  • ½ cup ricotta cheese
  • ½ pound of spinach, rinsed, dried, and lightly chopped
  • 1 egg, lightly beaten
  • ½ cup feta cheese, crumbled up
  • ⅛ tsp ground nutmeg
  • ½ tsp fennel seeds
  • ½ cup melted and cooled butter
  • ½ tbsp salt
  • 1 egg, lightly beaten, diluted with a few tablespoons of water (egg wash)
  1. Let the phyllo dough thaw and come to room temperature on your counter top for at least 1 hour prior to handling.
  2. Add olive oil to bottom of a large shallow pan over medium. Add in onions and garlic and saute until the aromatics soften.
  3. Add in all the spinach and cover the pan with a lid, letting the steam wilt the spinach for about 30 seconds. Uncover and stir with a wooden spoon, making sure the water continues leaking out of the spinach. Cook for another 4 minutes.
  4. Pour out excess water from the pan and season the spinach with a few pinches of salt. Set aside to cool.
  5. Add ricotta, feta, egg, spinach, nutmeg, and rest of the salt and thoroughly mix with a wooden spoon.
  6. Preheat oven to 375 degrees F.
  7. Cut phyllo dough into thirds, lengthwise. You can eyeball it.
  8. Each spanakopita pocket will use 2 sheets of phyllo. Brush a sheet with butter and top it with another. Spoon about a tablespoon and a half of filling at the top.
  9. Fold a triangle over the filling, trying to cover it as best as you can. Roll the triangle over on itself so that the phyllo sheet is back into a rectangle shape. And then roll it onto itself again, over the hypotenuse. Continue this all the way down the line. Placed the finished pocket, flap side down, on a cookie sheet lined with parchment.
  10. Once the whole sheet pan is filled up, brush all the pockets with egg wash and put it in the hot oven for 15-25 minutes, until they are golden brown.
Recipe by heo yeah yum at