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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound cooked spinach, chopped |
1/2 cup freshly grated parmesan |
1/2 cup ricotta cheese |
2 scallions, trimmed and thinly sliced |
1 egg |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
1 1-pound package phyllo dough, defrosted (12 sheets) |
3 tablespoons unsalted butter, melted |
Directions:
1. Heat oven to 400ยบ F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside. Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets.
2. Bake in the oven until puffed and golden, about 30 minutes.
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