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Phyllo Pockets, Spinach-Cheese (D, TNT)
Source: Unknown
Serves: About 10

4 small or 2 medium-thick skinned potatoes, Russet, Baker or Yukon Gold
8 cups spinach, uncooked
1-1/4 cups goat or sheep feta cheese, crumbled or grated
1 cup Mozzarella cheese, grated
Salt to taste
1/2 tsp. baking powder
1 egg

10 sheets of phyllo (fillo/filo) dough
1 stick or 2 tbsp. butter, melted

Make Filling:
Peel and boil the potatoes until soft not soggy. Mash them well. Set aside until at room temperature.

Without any oil or water (the water in the spinach should be enough) on a medium heat fry all the spinach.

Mix boiled mashed potatoes with fried-up spinach, crumbled feta and grated mozzarella cheese, salt if needed and baking power. Add one egg. Mix well with clean hands.

Make Wrappers and Assembly:
Pre-heat oven to 350°F.

Gently tear off half a phyllo (fillo/filo) dough sheet, and place on a board. Brush all sides with melted butter. Tear off another half a sheet and place on top of the first one.

I prefer using three sheets rather than two because it's stronger but many people stop at two.

Cut sheets in half with sharp knife. Brush melted butter on those sides.

Place two 1/4 cup of spinach, potato, cheese filling in the middle of both sheets. Gently wrap them up whichever way you want so long as the filling is covered. Brush melted butter on top.

Remember all those imperfections mean its home made not storebought; your guests will be impressed!

Once you have done all of them, approximately ten. Place on lightly greased cookie pan. You can cover them with plastic wrap and put them in the refrigerator until twenty minutes before serving.

Bake for around 15 minutes or until golden brown.

Poster's Notes:
How much salt you use depends on how salty the feta cheese is. You may decide you don't need any.

Posted by Devy Stone

Nutritional Info Per Serving: N/A