Working with phyllo dough has a reputation for being fussy, and I admit, the first time I used it, half the package ended up dried out and cracked in the trash. But once you get the rhythm of keeping the sheets covered with a damp towel, it’s actually very forgiving. These little pockets—essentially mini Spanakopitas—are my go-to appetizer when I want something that looks impressive but uses basic ingredients.
Unlike the traditional large coil or tray pies, these are individual bundles. I use a mix of feta and ricotta here; the feta gives that necessary salty punch, while the ricotta ensures the filling doesn’t dry out in the oven. They are best eaten right away while the butter is still hot and the pastry shatters when you bite into it.
Ingredients
- 6 sheets phyllo dough (thawed overnight in the fridge)
- 7 tbsp butter, melted (approx. 3.5 oz)
- 10 oz fresh spinach (yields about 1 cup cooked) or 1/2 cup frozen, thawed
- 1/2 cup feta cheese, crumbled
- 1/2 cup ricotta cheese (cottage cheese works in a pinch if drained)
- 1 small onion, finely diced
- 1 tbsp olive oil
- Pinch of ground nutmeg
- Salt and black pepper
- Optional: Fig jam or balsamic glaze for serving
Instructions
- Prepare the Filling: Sauté the onion in olive oil until soft. Add the spinach and wilt it down. Crucial step: Squeeze the spinach until it is very dry. Excess water is the enemy of crisp pastry.
- Mix: Combine the dry spinach, feta, ricotta, nutmeg, salt, and pepper in a bowl. Taste it—feta is salty, so go easy on the added salt.
- Prep the Dough: Unroll your phyllo. Cover the stack immediately with a damp (not wet) towel. Take one sheet, lay it flat, and brush with melted butter. Lay a second sheet on top and brush again.
- Cut and Fill: Cut the layered dough into squares (about 4×4 inches). Place a spoonful of filling in the center.
- Shape: Gather the edges up like a beggar’s purse. You can pinch the neck firmly to seal it. The recipe suggests tying with an onion stem (chive), which looks beautiful but requires patience. Pinching works fine for a rustic look.
- Bake: Arrange on a parchment-lined sheet. Bake at 350°F for 20–25 minutes until golden.
Why You’ll Love This Recipe
- Texture: The ratio of crunchy, buttery layers to soft, creamy cheese is perfect.
- Adaptable: You can add pine nuts, lemon zest, or even swap the spinach for sautéed mushrooms.
- Portion Control: Unlike a big slice of pie, these are easy-to-grab finger foods.
Chef’s Tips for Perfection
- The Damp Towel: I cannot stress this enough—phyllo dries out in seconds. Keep the pile covered while you work on each individual sheet.
- Butter Temperature: Make sure your melted butter isn’t piping hot, or it can make the thin dough soggy before it hits the oven.
- Don’t Overstuff: If you put too much filling in, the thin bottom layer might break. A tablespoon is usually plenty for a standard bite-sized appetizer.
Storage and Reheating
Phyllo pastries are notoriously bad at being stored; they lose their crunch in the fridge. If you have leftovers, store them in an airtight container for up to 2 days. To reheat, put them back in a 350°F oven for 5–10 minutes. Do not microwave them unless you want a chewy, soft mess.
Nutritional Notes
These are light on carbs but relatively high in fat due to the butter and cheese. Each pocket is approximately 145 calories.
