spanakopita-inspired chicken pockets with spinach, feta, and phyllo, baked until golden and crisp.
Spanakopita Chicken Pockets
Ingredients
×
Filling
Phyllo
Method
- 1
Make the filling
- 2
Heat olive oil in a skillet over medium heat.
- 3
Saute onion 2–3 minutes until soft.
- 4
Add garlic, cook 30 seconds.
- 5
Add fresh spinach, cook until wilted, cook out as much moisture as you can (if using frozen, thaw and squeeze very dry)
- 6
Remove from heat. Stir in: Chicken Feta Parmesan Dill, oregano Lemon zest Salt & pepper Let cool slightly (important so it doesn’t melt the phyllo).
- 7
Prep your phyllo station
- 8
Preheat oven to 375°F
- 9
Line a baking sheet with parchment
- 10
Lay phyllo flat and cover with a damp towel
- 11
Keep melted butter nearby with a pastry brush
- 12
Assemble the pockets
- 13
Take 1 sheet of phyllo, brush lightly with butter
- 14
Place another sheet on top, butter again
- 15
(Use 2-3 layers per pocket, go light with the butter so it doesn’t get soggy)
- 16
Cut the layered phyllo into 2-3 long strips (2 for bigger pockets, 3 for smaller)
- 17
Spoon 2–3 Tbsp filling at the bottom of each strip
- 18
Fold like a flag:
- 19
Fold up, triangle
- 20
Continue folding diagonally until sealed.
- 21
Place seam side down on baking sheet
- 22
Brush tops with butter
- 23
Bake
- 24
Bake 22–28 minutes, until golden and crisp
- 25
Cool 5 minutes before serving (filling is very hot)
