Sun-dried Tomato and Spinach Phyllo Pockets
"Layers of phyllo wrapped around a creamy sun-dried tomato and spinach filling. Light, crispy and flaky, these sun-dried tomato and spinach phyllo pockets make for a great snack! **Unbaked phyllo pockets can be frozen on a parchment lined baking sheet. When you are ready to bake them, they can go directly from freezer to oven. The bake time remains the same.**..."
INGREDIENTS
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1 (8-ounce) package feta cheese, crumbled
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1 (15-ounce) container ricotta cheese
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2 large eggs, lightly beaten
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1/2 cup thinly sliced green onions (about 5 green onions)
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2 tablespoons lemon juice
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2 medium garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup sun-dried tomatoes in oil, patted dry and sliced thin
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1 (12-ounce) package frozen spinach, thawed and squeezed dry
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1 cup extra virgin light olive oil
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1/2-pound phyllo, thawed
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