Easy Spanakopita Pockets

Once again, my friend Linda from Sound Harvest Delivery shared a winning recipe with me.  I am always delighted to learn a new recipe!

Spanakopita has never been a favorite recipe for me because of the fussy Phyllo dough.  I love the flavor, but making them can be tedious, especially if the dough is a bit dry.  This recipe makes it extra easy by using crescent roll dough but keeps the wonderful flavors of the traditional Greek appetizer.

Spanakopita Pockets

  • 10 oz. fresh spinach or 2 10 oz. packages frozen spinach
  • 3 cloves garlic, finely chopped
  • 4 oz. Appel Farms Feta of your choice
  • 4 oz. Mozzarella
  • 4 tablespoons Appel Farms Parmesan, divided
  • 1 ½ teaspoon dill (or 1 tablespoon fresh dill)
  • Salt & pepper to taste
  • Pinch nutmeg
  • 2 cans crescent rolls

Steam and drain spinach. Chop coarsely. Sauté garlic in 2 tablespoons olive oil. Combine garlic, spinach, Feta, Mozzarella, 2 tablespoons of the Parmesan, dill, salt, pepper, and nutmeg. Preheat oven to 375 degrees.

Making Spanakopita

Lay foil onto cookie sheet and spray with non-stick spray. Roll crescent roll flat onto cookie sheet. Separate each roll into four rectangles. Divide the filling evenly between each of the rectangles.  Place the filling on half of the rectangle. Fold together to make a pocket and pinch the edges together.

Making Spanakopita

Lightly brush with milk and sprinkle on the remaining Parmesan.  Bake 18-20 minutes until golden.

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