Fillo Dough Spinach Pockets a Cooking Lunch For One Recipe on Beyond Bachelor Salad Magazine

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Spinach pockets take a bit of work, but what great results! They are a mainstay of Greek cuisine, so serve them with Kalamata olives or regular olives if Kalamata's are too pungent.

Fillo Dough Spinach Pockets

By Ursula Furi-Perry

Lunch for One

Makes four pockets.

2 sheets fillo dough
1 teaspoon vegetable or olive oil
1 cup cooked spinach, drained
2 tablespoons cream cheese
salt and pepper to taste

Lunch for Three or Four

Makes eight pockets.

4 sheets fillo dough
2 teaspoon vegetable or olive oil
2 cup cooked spinach, drained
4 tablespoons cream cheese
salt and pepper to taste

Preheat oven to 400 degrees. Layer one sheet of fillo dough on top of the other, brush with oil, then cut into four equal pieces. Set aside.

In small bowl, mix cooked spinach and cream cheese, then season lightly with salt and pepper and mix well. Place a couple of tablespoons of spinach mixture in the middle of all four fillo sheets, then fold each corner in to make a cozy little pocket.

Bake for about 5-10 minutes, as indicated on fillo dough package and until pockets are golden brown. If you’d like, serve with a side of Greek salad dressing.

Makes four pockets.

Single Cook Tip

Frozen fillo dough is available in most grocery stores. Look for it with the

Single Cook Tip

This is a true make-ahead dish. One day when you have a bit of time, thaw an entire box of fillo dough and set up an assembly line to make Spinach Pockets. Keep a few to cook for lunch the next day and freeze the rest for lunch and quick dinners later in the month.

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