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

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

Baked Phyllo Pocket with Spinach and Feta

Ingredients

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