This is one of those recipes that doesn't come out like you expected but still tastes good. Rather than making spinach pockets, I seemed to have made spinach roll-ups. HUGE spinach roll-ups. The picture below is of one of the roll-ups cut in half. I found this on realsimple.com and wanted to try it but was hesitant because my husband doesn't like spinach. He'll eat spin-art dip, but not spinach. In order to make this more husband friendly, I doubled the cheese, and added artichokes. It must have done the trick because he liked these, as did I. We served them along side some Cheese Fondue. (which I didn't take a pic of...) This was also my first time using phyllo dough.
Spinach Artichoke Roll-Ups
adapted from realsimple.com - Spinach Pockets
1 pound cooked spinach, chopped
1 can artichokes, chopped
1/2 cup freshly grated Parmesan I used 1 cup
1/2 cup ricotta cheese I used 3/4 cup
2 scallions, trimmed and thinly sliced I used 3 scallions
1/4 teaspoon kosher salt object
1/4 teaspoon freshly ground pepper object
1 1-pound package phyllo dough, defrosted (12 sheets)
3 tablespoons unsalted butter, melted
Heat oven to 400º F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside. I did this early in the afternoon to save time in evening.
Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets. I just rolled my dough up rather than following this step exactly.
Bake in the oven until puffed and golden, about 30 minutes.
This dish would also be good as an appitizer at a party by cutting each huge roll up into quarters or the filling would make an excellent dip.