Spanokapita Pockets

Name: Spanokapita Pockets
Ingredients: 3 green onions, chopped; 1 tablespoon olive oil; 1/2 lb spinach, chopped; 1/4 lb cream cheese; 1/4 lb feta cheese; 1 egg; 3 tablespoons dry breadcrumbs; 1/4 cup parmesan cheese; 1 dash ground pepper; 8 tablespoons chopped parsley; 1/8 teaspoon nutmeg; 1/2 lb phyllo dough, 14-inch x 18-inch sheets; 1/4 cup butter, melted

13 ingredients

12 steps

Ingredients

3 green onions, chopped
1 tablespoon olive oil
1/2 lb spinach, chopped
1/4 lb cream cheese
1/4 lb feta cheese
1 egg
3 tablespoons dry breadcrumbs
1/4 cup parmesan cheese
1 dash ground pepper
8 tablespoons chopped parsley
1/8 teaspoon nutmeg
1/2 lb phyllo dough, 14-inch x 18-inch sheets
1/4 cup butter, melted

Directions

1

Preheat oven to 350.
2

In a large frying pan, saute the onions in oil until limp.
3

Add the spinach and cook until limp; drain off any liquid.
4

Let cool.
5

Beat together cream cheese, feta, egg, crumbs parmesan, pepper, parsley, and nutmeg.
6

Mix in the vegetables.
7

Using one sheet of filo dough at a time, brush filo dough with butter and cover with a second sheet; brush lightly with butter again.
8

Cut into 5 or 6 strips each about 3 inches wide.
9

Place a rounded teaspoonful of filling at one end of each strip.
10

Fold each strip like a flag and place seam side down on a greased baking sheet.
11

Brush the tops of filo dough with butter.
12

Bake in the oven for 15 minutes or until golden brown.