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Spanokapita Pockets

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“Greek spinach pie made into neat little handheld delicious bites great for appetizers or hors d'oerves for a party. Even my 8 year-old who doesn't like spinach can't stop eating these.”
READY IN:
45mins
SERVES:
60
YIELD:
60 pockets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a large frying pan, saute the onions in oil until limp.
  3. Add the spinach and cook until limp; drain off any liquid.
  4. Let cool.
  5. Beat together cream cheese, feta, egg, crumbs parmesan, pepper, parsley, and nutmeg.
  6. Mix in the vegetables.
  7. Using one sheet of filo dough at a time, brush filo dough with butter and cover with a second sheet; brush lightly with butter again.
  8. Cut into 5 or 6 strips each about 3 inches wide.
  9. Place a rounded teaspoonful of filling at one end of each strip.
  10. Fold each strip like a flag and place seam side down on a greased baking sheet.
  11. Brush the tops of filo dough with butter.
  12. Bake in the oven for 15 minutes or until golden brown.

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