Spinach Pockets

9 ingredients
2 steps

Ingredients

  • 1 pound cooked spinach, chopped
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup ricotta cheese
  • 2 scallions, trimmed and thinly sliced
  • 1 egg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1-pound package phyllo dough, defrosted (12 sheets)
  • 3 tablespoons unsalted butter, melted

Directions

  1. 1
    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 brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets.
  2. 2
    Bake in the oven until puffed and golden, about 30 minutes.

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