Greek Freak Spinach, Feta and Ricotta-Stuffed Phyllo Pockets
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Mediterranean
Servings
8-12
Prep Time
15 minutes
Cook Time
25 minutes
Crispy, herby, salty, cheesy - this appetizer feels fancy, but is quick to whip up. Chef Ryan shares his recipe for Greek Freak Spinach, Feta and Ricotta-Stuffed Phyllo Pockets - watch the recipe video below!
Chef Ryan Wiebe
Ingredients
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8-10 sheets of phyllo dough
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1 cup ricotta
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1/2 cup feta
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1 container / bag of fresh spinach
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1-2 Tbsp Spiceology Greek Freak Mediterranean blend
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1 Tbsp lemon zest
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1 lemon, juiced
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1 egg for egg wash
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Olive oil, as needed
Directions
Pre-heat your oven to 350°F.
Cook your spinach with some olive oil and a pinch of salt, set aside and let cool once cooked.
Mix together your ricotta, feta, Spiceology Greek Freak seasoning, lemon juice, and zest. Chop your cooked spinach once cooled and add to your cheese mix.
Fold 1 sheet of phyllo dough in half and place the long sides up and down, add a good sized spoon full of your mix to the phyllo and fold into triangle pockets, or whatever shape you’d like!
Brush the tops of your pockets with egg wash, sprinkle with more Spiceology Greek Freak and bake for 20-24 minutes, or until the phyllo is golden and crispy.
Let cool for 5 minutes and enjoy this quick and easy appetizer!
