Spanokapita Pockets
Delight your taste buds with these crispy, golden-brown Spanakopita Pockets—an irresistible twist on the classic Greek spinach pie! Packed with a savory filling of fresh spinach, crumbled feta, creamy cheese, fragrant herbs like dill and parsley, and a touch of garlic, these handheld phyllo triangles are bursting with Mediterranean flavors. Each pocket is lovingly wrapped in layers of buttery, flaky phyllo dough, baked to perfection for the ultimate crunch. Perfect as an appetizer, snack, or party dish, this recipe combines ease and elegance, making it a favorite for any occasion. With just 30 minutes of prep time, you'll be serving up authentic, homemade Spanakopita Pockets that are sure to impress!
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Recipe Information
Ingredients
- 450 grams fresh spinach
- 200 grams feta cheese, crumbled
- 100 grams cream cheese, softened
- 1 medium onion, finely diced
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons dill, chopped
- 2 tablespoons parsley, chopped
- 2 large eggs, lightly beaten
- 12 sheets phyllo dough sheets
- 100 grams unsalted butter, melted
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened. Add minced garlic and cook for another minute.
Gradually add the fresh spinach to the skillet, stirring often, until it wilts completely. Remove the pan from heat and let the mixture cool for 5-7 minutes.
In a large mixing bowl, combine the cooled spinach mixture, feta cheese, cream cheese, chopped dill, chopped parsley, beaten eggs, salt, and pepper. Mix until thoroughly combined and set aside.
Prepare your phyllo dough by working with one sheet at a time, keeping the remaining sheets covered with a damp kitchen towel to prevent drying out.
Lay a single phyllo sheet on a clean work surface and brush it lightly with melted butter. Place another sheet on top and brush it with butter as well.
Cut the layered phyllo sheet lengthwise into 3 long strips. Spoon about 1 tablespoon of the spinach mixture near the bottom of one strip.
Fold the bottom corner of the strip diagonally over the filling to form a triangle. Continue folding upwards, maintaining the triangular shape, until the strip is completely folded.
Repeat this process with the remaining phyllo sheets and spinach mixture.
Place the folded triangles on the prepared baking sheet and brush the tops with melted butter.
Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and crispy.
Let cool slightly before serving. Enjoy your Spanakopita Pockets warm or at room temperature!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
