Spanakopita Pockets

Name: Spanakopita Pockets
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Posted by request"

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 8

ingredients

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

directions

Preheat oven to 400°.
In a big bowl mix the spinach, onions, cheeses, garlic, dill, nutmeg, lemon juice, and zest until blended.
Season to taste with salt and pepper; set aside.
On a lightly floured surface, roll out each puff pastry sheet to a 12-inch square.
Cut each square into four 6-inch squares.
Top each 6-inch square with ¼ cup of the spinach mixture.
Moisten pastry edges lightly with water; fold each pastry square over filling to form a triangle; seal edges with a fork.
Brush the tops of turnovers with egg.
Make 2 or 3 slits in top of each turnover with a sharp knife.
Place on baking sheets line with parchment paper.
Bake 18-20 minutes or until golden brown.
Serve warm or at room temperature.