Spinach and Feta Pockets

Like spanakopita, without all the phyllo and butter.


56 pockets


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

Nutritional information

No nutrition information available


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.