Spinach & Feta Phyllo Pockets

By Howie

Ingredients

• 4 oz ricotta
• 1 oz feta
• 1/2 oz parmesan, shredded
• 4 oz spinach, squeezed dry
• 1 tsp basil
• 1/2 tsp garlic powder
• 4 sheets phyllo dough
• 1 oz butter, melted

Preparation

Step 1

1) Place first 6 ingredients into mixing bowl and mix thoroughly.

2) Place 1 sheet of phyllo on cutting board, brush lightly with melted butter. Place remaining sheets on buttered sheets and again brush lightly. Cut phyllo sheets into 12 pieces, place filling in center of each. Lift up and around the filling, gathering the ends of the phyllo above for the top. Brush ruffles with remaining butter.

3) Bake at 375 for 12-15 minutes until ruffles are golden brown.