Enjoy this delightful spinach and feta pastry pocket recipe, without the hassle of eggs. It’s a simple and crispy treat that everyone will love.
While this dish draws inspiration from the Greek classic, Spanakopita, it takes a unique twist on the traditional recipe. Therefore, I would prefer to refer to it as Spinach Pockets.
INGREDIENTS
(Makes 6)
- 600g Finely Chopped Spinach
- 1/2 Cup Diced Onions
- 1/2 Cup Spring Onions
- 1 Tablespoon Garlic
- 50g Melted Butter
- 200g Plain Feta Cheese
- 3 Tablespoons Plain Yogurt
- Salt and Pepper to Taste
- 6 Phyllo Pastry Sheets
METHOD
- Preheat the oven: Set your oven to 180 degrees Celsius.
- Sauté the Vegetables: In a pan, sauté diced onions, garlic, and spring onions until they become tender and aromatic.
- Add Spinach and Season: Toss in the finely chopped spinach and a pinch of salt. Let it cook until the spinach is fully wilted and dry. Then, transfer the mixture to a bowl and let it cool.
- Mix in Yogurt: Once the spinach has cooled a bit, add 3 tablespoons of plain yogurt and mix it into the wilted spinach. This adds creaminess and flavor and allows the mixture to bind.
- Fold in Feta: Crumble 200g of plain feta cheese into the spinach mixture. Gently combine everything until it’s well mixed.
- Prepare Phyllo Pastry: Take a sheet of phyllo pastry and place it on a clean surface. Lightly brush it with melted butter. Fold the pastry in half and brush it with more butter. Butter acts as the glue and gives the pastry its flaky, crispy texture.
- Add the Filling: On one side of the folded pastry, place two scoops of the spinach-feta mixture. Position it neatly and fold the pastry over to create a pocket. Tuck in the flap and brush the top with butter to seal it.
- Sprinkle with Sesame Seeds: Grease the top with a little more butter and sprinkle sesame seeds for extra flavor and crunch.
- Bake to Perfection: Bake your pastry pockets for 15 to 20 minutes or until they turn a beautiful golden brown.