Baked Phyllo Pocket with Spinach and Feta

Name: Baked Phyllo Pocket with Spinach and Feta
Yield: Yield: 8 Portions
Cuisine: Greek
Ingredients: 12 oz/340 g butter, melted; 1 egg, beaten; 1 pinch grated nutmeg; 1½ tsp/2 g chopped oregano; Ground black pepper, as needed; 12 sheets phyllo dough; 4 oz/113 g feta cheese, crumbled; 3 oz/85 g grated mozzarella cheese; Salt, as needed; 1 lb/454 g spinach, lower part of stems removed; 2 garlic cloves, minced; 2 tbsp/24 mL butter; 3 oz/85 g minced onions

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 oz/85 g minced onions
2 tbsp/24

Europe
Greece
Turkey
Pastry
Vegetarian
Mediterranean
Street Food
Pie

Method

In a skillet over low to medium heat, sweat the onions in the butter until translucent, about 5 minutes. Add the garlic and continue to sweat until fragrant, about 30 seconds.
Add the spinach, nutmeg, and oregano and sauté over high heat until the spinach is wilted and all moisture is evaporated, 3 to 5 minutes.
Transfer the spinach mixture to a stain