Spanakopita Pockets

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 4 green onions, chopped
• 1 1/2 cups crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 2 garlic cloves, minced
• 1 tablespoon dried dill
• 1/4 teaspoon ground nutmeg
• 1 lemon, juice of, medium
• 1 lemon, zest of, medium
• salt
• pepper
• 1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
• 1 large egg, lightly beaten

Recipe

• 1 preheat oven to 400°.
• 2 in a big bowl mix the spinach, onions, cheeses, garlic, dill, nutmeg, lemon juice, and zest until blended.
• 3 season to taste with salt and pepper; set aside.
• 4 on a lightly floured surface, roll out each puff pastry sheet to a 12-inch square.
• 5 cut each square into four 6-inch squares.
• 6 top each 6-inch square with ¼ cup of the spinach mixture.
• 7 moisten pastry edges lightly with water; fold each pastry square over filling to form a triangle; seal edges with a fork.
• 8 brush the tops of turnovers with egg.
• 9 make 2 or 3 slits in top of each turnover with a sharp knife.
• 10 place on baking sheets line with parchment paper.
• 11 bake 18-20 minutes or until golden brown.
• 12 serve warm or at room temperature.