Layers of phyllo wrapped around a creamy sun-dried tomato and spinach filling. Light, crispy and flaky, these sun-dried tomato and spinach phyllo pockets make for a great snack!
I made these little phyllo pockets the other day and I must say, they are my favorite afternoon snack. The dough is crunchy and flakey, similar to that of a strudel. Only this is its savory cousin.
I love how these sun-dried tomato spinach pockets turned out!
Let’s talk a little about the phyllo dough… Have you ever worked with it before? It is tissue-thin dough and if it’s not handled correctly, it will dry out and crumble in your hands. I recommend keeping a damp paper towel over it and pull out one sheet at a time to work with. Phyllo dough is typically layered, and each layer gets a generous brushing of butter or olive oil. But don’t saturate the dough because it will turn to mush rather quickly.
I’ve only ever seen phyllo dough sold in a one pound box. In each box, you have two plastic sleeves of rolled dough. For this recipe, you need only one of those sleeves. And since phyllo is stored frozen, you need to thaw it before use. The best way to do this is to remove the sleeve from the box and let it sit in the refrigerator overnight. It will be thawed and ready for use the next day.
For these pockets, you’re going to layer two sheets of phyllo and cut it lengthwise down the middle. Place the filling on one of the bottom corners and fold it up and over to make a triangle. Did you ever make paper footballs in school? This is the same concept. Just keep folding up and over, maintaining the triangle shape, all the way up the strip.
The filling for these phyllo pockets is quite simple to whip up. Just toss all the ingredients in a bowl and mix it until its uniform. Sounds easy enough, right?
The sun-dried tomato and spinach phyllo pockets turned out beautifully. Before baking, brush both sides with oil, which helps them turn golden brown.
Since they’re so small, they’re great for snacking. I’m always up for finger food. Aren’t you?
Sun-dried Tomato and Spinach Phyllo Pockets
- 1 (8 ounce) package feta cheese crumbled
- 1 (15 ounce) container ricotta cheese
- 2 large eggs lightly beaten
- 1/2 cup thinly sliced green onions (about 5 green onions)
- 2 tablespoons lemon juice
- 2 cloves medium garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sun-dried tomatoes in oil patted dry and sliced thin
- 1 (12 ounce) package frozen spinach thawed and squeezed dry
- 1 cup extra virgin light olive oil
- 1/2 pound phyllo dough thawed
In a large bowl, mix the feta, ricotta, eggs, green onions, lemon juice, garlic, salt and pepper together. stir in the sun-dried tomatoes and spinach until thoroughly mixed through.
Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper.
Unroll the phyllo dough. Lay one sheet of phyllo on your work surface and brush it with oil. Top it with a second sheet. Cut the phyllo in half lengthwise to make two equal-size strips and brush with oil.
Place 1-1/2 tablespoons of filling on the bottom corner of each strip. Starting with the corner that holds the filling, fold the phyllo over to form a triangle. Continue to fold up and over all the way to the end of the strip. Brush the triangle with oil and arrange seam-side down on the prepared baking sheet. Repeat until the first baking sheet is full. Bake for about 20 minutes or until pockets are lightly golden and crisp. While one sheet bakes, prepare the next set of phyllo pockets so they are ready to go in as soon as the first one comes out. Continue until all pockets have been rolled and baked.
Unbaked phyllo pockets can be frozen on a parchment lined baking sheet. When you are ready to bake them, they can go directly from freezer to oven. The bake time remains the same.