Greek Freak Spinach, Feta and Ricotta-Stuffed Phyllo Pockets

Chef Ryan Wiebe

Servings

8-12

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Mediterranean

Category

Easy

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!


Greek Freak Spinach, Feta and Ricotta-Stuffed Phyllo Pockets

Ingredients

  • 8-10 sheets of phyllo dough

  • 1 cup ricotta

  • 1/2 cup feta

  • 1 container / bag of fresh spinach

  • 1-2 Tbsp Spiceology Greek Freak Mediterranean blend

  • 1 Tbsp lemon zest

  • 1 lemon, juiced

  • 1 egg for egg wash

  • Olive oil, as needed

Directions

  1. Pre-heat your oven to 350°F.

  2. Cook your spinach with some olive oil and a pinch of salt, set aside and let cool once cooked.

  3. 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.

  4. 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!

  5. 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.

  6. Let cool for 5 minutes and enjoy this quick and easy appetizer!
Recipe Products
Blend

Greek Freak Mediterranean Seasoning

Key Ingredients

Nutritional Yeast Flakes, Red Pepper Chili Flake, Oregano, Tomato, Orange Peel