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RECIPES/Appetizers
Spinach and Feta Pockets
Like spanakopita, without all the phyllo and butter.
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Recommended Servings
56 pockets
COOKING
REVIEWS
INGREDIENTS
1 package wonton wraps
1 box frozen spinach (thawed and drained completely)
8 oz. low fat cream cheese (softened)
4 oz. reduced fat feta
1 tablespoon finely minced onion
2 tablespoons chopped kalamata olives
Olive oil spray
1 saucer water
Instructions
Preheat oven to 400F.

Brown onions in a little olive oil, take off heat, and add drained spinach, cream cheese, feta, and olives.
Lay wonton wraps out on your work surface and put about a teaspoon of spinach mix on each wrap.
Dip finger in water, and trace the outside of wonton wrap with water.
Fold 1 corner to another to make a triangle, and then fold in the two corners at the base of the triangle to make a pocket.
Place pockets on a olive oil sprayed baking sheet, and mist pockets with more olive oil spray.
Bake for 15 minutes until browned and crispy, serve warm.
RECIPE FACTS

Servings: 56 pockets

Nutritional information per serving

No nutrition information available

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