- 1 pound whole leaf or chopped spinach
- 1 large red onion
- 1 tablespoon dried dill or 1 handful chopped fresh dill
- 1/2 cup extra virgin olive oil
- 15 ounces feta cheese
- 1 egg
- 1 pound pie dough
Time - 1 hour and 15 minutes
- Preparation - 30 minutes
- Baking (350 degrees) - 45 minutes
Preparation
- Peel and chop the onion
- Place the olive oil, onion, spinach, and dill in a large sauté pan
- Cook on medium heat until the onions are soft
- Once the onions have softened, set aside and let cool
- While the spinach is cooling, preheat the oven to 350 degrees and make the dough
- Once the spinach has cooled for 10-15 minutes, place in a large bowl and mix together with the egg and feta
- Roll out the dough
- Using a large circle shaped cookie cutter, cup, etc,, cut out large circles from the dough
- Place one tablespoon of filling in the center of the dough
- Fold the dough over and using a fork, close the edges
- Place the pockets on an oiled baking sheet
- Place the rolled out dough on an oiled baking sheet
- Spoon the filling into the center of the dough
- Fold over the ends followed by the sides. Try to keep the amount of overlapping dough to a minimum. You want it to overlap just enough for the log to stay put but not so much that you end up with inner layers of unbaked dough
- Using a toothpick or fork, poke a few small holes on the top of the log to prevent air pockets from forming when the dough bakes, which is what happened below (oops!)
- Bake the pockets for approximately 25 minutes and the log for approximately 45 minutes, until the dough is a light golden brown