SPANOKAPITA POCKETS

Spanokapita Pockets image

Provided by Sherri L.

Time 45m

Yield 60 pockets, 60 serving(s)

Number Of Ingredients 13

3 green onions, chopped
1 tablespoon olive oil
1/2 lb spinach, chopped
1/4 lb cream cheese
1/4 lb feta cheese
1 egg
3 tablespoons dry breadcrumbs
1/4 cup parmesan cheese
1 dash ground pepper
8 tablespoons chopped parsley
1/8 teaspoon nutmeg
1/2 lb phyllo dough, 14-inch x 18-inch sheets
1/4 cup butter, melted

Steps:

Preheat oven to 350.
In a large frying pan, saute the onions in oil until limp.
Add the spinach and cook until limp; drain off any liquid.
Let cool.
Beat together cream cheese, feta, egg, crumbs parmesan, pepper, parsley, and nutmeg.
Mix in the vegetables.
Using one sheet of filo dough at a time, brush filo dough with butter and cover with a second sheet; brush lightly with butter again.
Cut into 5 or 6 strips each about 3 inches wide.
Place a rounded teaspoonful of filling at one end of each strip.
Fold each strip like a flag and place seam side down on a greased baking sheet.
Brush the tops of filo dough with butter.
Bake in the oven for 15 minutes or until golden brown.