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!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Cut the layered phyllo sheet lengthwise into 3 long strips. Spoon about 1 tablespoon of the spinach mixture near the bottom of one strip.

Step 8

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.

Step 9

Repeat this process with the remaining phyllo sheets and spinach mixture.

Step 10

Place the folded triangles on the prepared baking sheet and brush the tops with melted butter.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the pockets are golden brown and crispy.

Step 12

Let cool slightly before serving. Enjoy your Spanakopita Pockets warm or at room temperature!

Nutrition Facts

Serving size	(1345.8g)

Amount per serving	% Daily Value*
Calories	2837.9

Total Fat 205.9g	0%
Saturated Fat 108.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 867.7mg	0%
Sodium 6647.7mg	0%
Total Carbohydrate 171.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 13.0g
Protein 76.7g	0%

Vitamin D 82IU	0%
Calcium 1587.8mg	0%
Iron 23.5mg	0%
Potassium 831.6mg	0%

*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.

Source of Calories

Fat: 65.2%

Protein: 10.8%

Carbs: 24.1%