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🍽️ Crispy Spinach Pockets Made with Phyllo Dough

99 kcal · 30 min · 4 servings

Crispy Spinach Pockets Made with Phyllo Dough Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the fresh spinach thoroughly.
  2. 2. Remove all tough or woody stems from the leaves.
  3. 3. Briefly dip the spinach into boiling water (this is called blanching to fix color and texture).
  4. 4. Remove the spinach from the water immediately.
  5. 5. Rinse it under cold water to stop the cooking process.
  6. 6. Squeeze the spinach very well with your hands or a cloth to remove excess moisture.
  7. 7. Roughly chop the dry spinach.
  8. 8. Place the chopped spinach into a large mixing bowl.
  9. 9. Peel the onion and the garlic.
  10. 10. Finely chop the onion and garlic.
  11. 11. Heat one tablespoon of butter in a frying pan.
  12. 12. Sauté the chopped onion and garlic mixture in the hot butter.
  13. 13. Cook the vegetables for 2 to 3 minutes until they are soft and translucent.
  14. 14. Let the onion and garlic mixture cool down completely.
  15. 15. Add the cooled vegetable mixture to the spinach in the bowl.
  16. 16. Cut the feta cheese into small cubes.
  17. 17. Add the feta cubes to the bowl.
  18. 18. Crack an egg into the bowl.
  19. 19. Mix all the filling ingredients together thoroughly.
  20. 20. Season the mixture with salt and pepper to taste.
  21. 21. Preheat the oven to 200 degrees Celsius with fan setting.
  22. 22. Cut the phyllo dough into strips measuring approximately 7 by 22 centimeters.
  23. 23. Place about one tablespoon of the filling on the bottom end of a dough strip.
  24. 24. Fold one of the bottom corners over to the side to form a small triangle enclosing the filling.
  25. 25. Continue folding the triangle upwards until the entire strip is wrapped into a multi-layered triangle.
  26. 26. Brush the end of the triangle with a little butter.
  27. 27. Press the buttery end down lightly to secure it.
  28. 28. Repeat this folding process with the remaining dough strips.
  29. 29. Place the finished triangles on a baking sheet lined with parchment paper.
  30. 30. Brush the tops of the triangles with the remaining butter.
  31. 31. Bake the pockets in the hot oven for 15 to 20 minutes until golden brown.
  32. 32. Remove the pockets from the oven.
  33. 33. Serve them warm or after cooling down.

Nutrition per serving