Spinach Pockets
- 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
- Heat oven to 400u0b0 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.
- Bake in the oven until puffed and golden, about 30 minutes.
freshly grated parmesan, ricotta cheese, scallions, egg, kosher salt, freshly ground pepper, phyllo dough, unsalted butter
Taken from www.myrecipes.com/recipe/spinach-pockets-0 (may not work)