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🍽️ Double Filo Pockets: Spinach-Feta or Fig-Walnut

562 kcal · 30 min · 4 servings

Double Filo Pockets: Spinach-Feta or Fig-Walnut Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly.
  2. 2. Remove tough stems and any damaged leaves.
  3. 3. Bring water to a boil and add some salt.
  4. 4. Put the spinach into the boiling water for a short time (this is called blanching).
  5. 5. Take the spinach out of the water and let it drain.
  6. 6. Rinse the spinach immediately with cold water to stop the cooking process (shocking).
  7. 7. Squeeze the spinach firmly to remove as much water as possible.
  8. 8. Finely chop the spinach.
  9. 9. Put the pine nuts into a dry pan.
  10. 10. Roast the pine nuts without oil until they are golden brown.
  11. 11. Peel the onion.
  12. 12. Peel the garlic clove.
  13. 13. Finely chop the onion and garlic.
  14. 14. Heat oil in a pan.
  15. 15. Sauté the onions and garlic in the hot oil until they are soft and translucent.
  16. 16. Let the onion-garlic mixture cool down.
  17. 17. Cut the goat cheese into small cubes.
  18. 18. Mix the chopped spinach with the cubed goat cheese.
  19. 19. Add the cooled onion-garlic mixture.
  20. 20. Add the roasted pine nuts.
  21. 21. Season the mixture with salt and ground nutmeg.
  22. 22. Cut the figs into small pieces.
  23. 23. Finely chop the walnuts.
  24. 24. Mix the fig pieces with the chopped walnuts.
  25. 25. Add some oil to the fig-walnut mixture.
  26. 26. Add some wine to the fig-walnut mixture.
  27. 27. Carefully unfold the filo pastry sheets.
  28. 28. Cut the filo pastry into strips of about 7 cm width and 22 cm length.
  29. 29. Take a pastry strip.
  30. 30. Put about one tablespoon of filling (either spinach or fig) on the bottom end of the strip.
  31. 31. Fold the bottom right corner of the filling towards the center to form a triangle shape.
  32. 32. Continue folding the pastry in a zigzag pattern upwards until you reach the top end.
  33. 33. Brush the pastry edges with egg white.
  34. 34. Press the edges firmly together to seal the pocket.
  35. 35. Repeat this for all pastry strips.
  36. 36. Take a sprig of rosemary for the fig-walnut pockets.
  37. 37. Fold the rosemary sprig into the end of the pocket.
  38. 38. Heat plenty of oil in a wide, high pan.
  39. 39. Fry the filo pockets in the hot oil.
  40. 40. Fry 2 to 3 pockets at a time.
  41. 41. Fry each side for 2 to 3 minutes until golden brown.
  42. 42. Take the finished pockets out of the pan.
  43. 43. Let the excess oil drain on kitchen paper.
  44. 44. Serve the filo pockets warm.

Nutrition per serving