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  • ¼ cup + 3 T. olive oil(divided)
  • 1 medium sweet yellow onion diced
  • 1 bunch green onions
  • 1 T minced fresh garlic
  • 3 (10 ounce) packages fresh spinach
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons ricotta cheese
  • 8 oz. feta cheese, crumbled
  • 4 eggs, lightly beaten
  • 1 (#1 box) packages phyllo dough
  • 3 sticks butter browned and clarified
  1. Preheat oven to 350 degrees F.
  2. Heat 1 T olive oil in a large sauté pan over medium heat and sweat down spinach 1 bag at a time. Allow pan to come back to heat and add more oil per batch.
  3. Set Spinach aside in fine wire strainer to cool and then remove as much liquid as possible.
  4. Heat remaining olive oil in a large sauté pan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook about 10 minutes, or until most of the moisture is absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
  5. Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap and damp towel to keep it from drying out.
  6. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this way until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
  7. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown
  8. minutes if freshly made or 45 minutes to 1 hour from frozen
Just before baking top with egg wash


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Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required


This is some work to get the pockets folded correctly. You can cheat and make it in layers in a 9X13 Pan.

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