I saw a video of somebody making spanikopita triangles and they looked so good, but I wanted to create them with a completely different filling. I decided to go with Italian-inspired flavors because I absolutely love Italian food (and I'm half Italian!) I am so excited to share this recipe with you because I made it a while ago but they were so delicious.
This recipe is a bit more difficult than most of my other recipes, but I promise you it is so worth it. You could also easily change up the ingredients in the filling to add, subtract, or replace ingredients. This was approved by my parents as well and I hope that you will give it a try!
Phyllo Pocket Recipe
Serves 6
Ingredients:
- 1/2 roll frozen phyllo dough, thawed
- 8 oz white mushrooms, finely diced
- 1/4 cup artichoke hearts, finely chopped
- 1/2 medium yellow onion, finely diced
- 1/4 cup sun-dried tomatoes, chopped
- 1 packed cup baby spinach
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 1 tsp Italian seasoning
- salt & pepper, to taste
- dried parsley (optional)
Steps:
1. Heat 1 tbsp of the vegetable oil in a pan over medium heat.
2. Add diced onions and mushrooms to the pan.
3. Cook for about 10-12 minutes, stirring often, until liquid evaporates, mushrooms are soft
and cooked, and onions are translucent.
4. Add garlic and stir, cooking for about 30 seconds.
5. Add baby spinach and 1 teaspoon of water and stir until spinach is wilted down.
6. Remove the mixture from the heat and add artichokes, sun-dried tomatoes, and Italian
seasoning, stirring to combine.
7. Season with salt and pepper to taste.
8. Preheat the oven to 350 degrees Fahrenheit.
9. Unroll phyllo dough until flat and cut lengthwise down the middle (you will only need one of
these two pieces).
10. Take one thin sheet of dough from the top and brush lightly with vegetable oil.
11. Top with another thin sheet and brush with oil again.
12. Add some of the mushroom mixture to one corner in a triangular shape, then fold over
and over until you run out of dough, creating a triangular pocket as pictured.
13. Repeat this until you run out of filling.
14. Brush the top of each pocket with oil and top with dried parsley (optional).
15. Place them on a lined baking sheet and bake for 25-30 minutes or until crispy.
*Tip: Add cream cheese or mozzarella for an extra textural element!
Opmerkingen