Spinach And Feta Pockets Recipes

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

EASY SPINACH & FETA POCKETS

Steps:

• Thaw puff pastry (about 30 min.) Thaw frozen spinach. This can be done in the microwave if you need it fast. Squeeze as much of the liquid out as you can. Once drained, heat oil in saute pan over med heat, add onion and saute until tender,add garlic,spinach and red pepper ( if using) cook for 3 more minutes. cool for a few more mins. and then add Feta. Pepper and salt to taste. Roll pastry dough to 12" square on a lightly floured surface. cut into 9 smaller squares. A pizza wheel works great for this task. Spoon spinach mixture into squares. wet the edges of the dough and fold into triangles. Seal edges with a fork. Bake in a preheated oven at 400 degrees for 12-15 mins. until golden. Serve warm. If you wish you can make a fresh sauce of diced tomatoes, onions and basil to serve with.

SPINACH AND FETA POCKETS

Steps:

• Heat oven to 450ºF.
• Heat dressing in large skillet on medium-high heat. Add onions and garlic; cook 5 to 6 min. or until onions are crisp-tender. Add spinach; cook 3 to 5 min. or just until wilted, stirring occasionally. Remove from heat. Stir in cheese and pine nuts.
• Divide Perfect Parmesan Pizza Dough into 4 equal portions; roll each portion into 6-inch circle on lightly floured surface. Top with spinach mixture to within 1/2 inch of edges. Fold each dough round in half; pinch edges together to seal. Place on parchment-covered baking sheet.
• Bake 20 to 25 min. or until golden brown.

MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)

Steps:

• Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
• Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
• Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
• Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
• Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
• Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
• With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
• Bake at 375F for 15-20 minutes or until golden brown on top.

SPINACH AND FETA PITA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
• Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.