Spinach Feta Phyllo Pockets

This dish is like if pinwheels and spanakopita had a baby.

2 Spring onions, sliced thin (or substitute shallots or small red onion)

2 Garlic cloves, minced

2 tablespoons extra virgin olive oil

1 pound of baby spinach (2 8-ounce bags)

½ teaspoon kosher salt

Juice of ½ lemon

¼ cup Mint leaves, picked

Zest of one lemon

8 ounces Feta cheese

¼ cup mascarpone cheese (or substitute cream, labne or thick Greek yogurt)

½ teaspoon freshly ground black pepper

1 stick (4 ounces) unsalted butter, melted

12 Phyllo sheets*

Flaky sea salt

¼ cup toasted sesame seeds

1. Preheat the oven to 375 degrees

2. Remove the bright green tops from the spring onion, and save for another use. Slice the trimmed spring onions in half from top to bottom. Turn them on the flat sides. Line them up and slice very thin. Mince the garlic cloves.

3. Heat a large pan over medium heat. Add the olive oil. When the oil is hot, add the onions and garlic. Saute for 2 minutes, stirring occasionally to make sure that the garlic does not burn. Add the spinach and salt. Stir to coat the spinach. Cover and cook until the spinach is wilted, about 5 minutes. Then add lemon juice cook until there is no liquid left approximately 5 minutes

4. Meanwhile, stack the picked mint leaves, then roll tightly and slice thin. Zest the lemon over the chopped mint and add to the bowl.

5. Crumble the feta cheese into the bowl. Add to the mascarpone cheese and black pepper.

6. When the spinach is cooked, remove everything from the pan and cool for a few minutes. When cool enough to handle, chop the spinach. Add the chopped spinach to the cheese mixture and stir to combine.

7. Prepare a sheet tray with parchment paper. Brush the paper lightly with some of the melted butter.

8. Brush one sheet of phyllo with butter. Place a second sheet on top and butter that one too. Leave a 2-inch border at the top and bottom of the stacked phyllo sheets. Place three generous tablespoons of filling along the length of the sheet near the top edge, approximately 1 inch apart. Repeat with another row near the bottom. The space around each dollop of filling allows the pastry to be rolled easily.

9. Fold the phyllo in half. Scrunch the top of the folded phyllo to the bottom, and coil it like a snail. Tuck the ends under. Brush the tops of the coils with butter. Sprinkle with sea salt and ½ teaspoon of toasted sesame seeds.

10. Bake in the preheated oven for 15 minutes. Turn and bake for another 15-20 minutes, or until the feta pockets are golden brown.

11. Remove from the oven and cool for a few minutes before serving.

Chef’s Tip: *Keep the phyllo covered with a damp cloth while you are working so they don’t dry out.