Easy whole wheat spanakopita pockets

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Easy whole wheat spanakopita pockets

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

15-20

pockets
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • For the phyllo dough
  • 200 gr Greek yogurt

  • 200 gr olive oil

  • 440 gr whole wheat flour

  • 2 tbsp baking powder

  • For the filling
  • 1/2 pound (0.91 kilograms) baby spinach, chopped in big pieces

  • 1 leek (220 gr), finely sliced

  • 1 bunch green onion (70 gr), finely sliced

  • 3 tbsp mint, finely chopped

  • 3 tbsp dill, finely chopped

  • 3 tbsp olive oil

  • 120 gr feta cheese, crumbled

  • Pepper to taste


Directions

  • For the dough
  • In a mixing bowl, add all the ingredients and mix well with your fingers until you form a dough
  • Knead for at least 5 min or until the dough is elastic
  • Cover with a clean kitchen towel and set aside for 20 min to rest
  • For the filling
  • In a pot over medium heat add the olive oil and the chopped leaks and green onions
  • Mix for 3-4 min or until the start to soften
  • Add the spinach, dill, mint and pepper and mix until the spinach is wilted
  • Remove from the heat and add the feta cheese. Transfer to a bowl to cool it down for 5 min
  • How to assemble
  • Preheat your oven at 365F (185 degrees Celsius) to line a baking sheet with parchment paper
  • Roll the dough with your rolling pin and cut out circles with 3 inches (7.62 centimetres) diameter
  • Place a couple of tbsp from the filling in the center of the circle, leaving about a finger of perimeter
  • Damp your fingers in water and slightly cover the perimeter, this will react as a glue in the next step
  • Cover with another dough circle and pinch the end to secure
  • Place in your baking tray and bake for 30-35 min or until golden brown

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