"Those who forget the pasta are condemned to reheat it."--Unknown

Spinach Pockets Recipe

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This recipe for Spinach Pockets, by , is from The MOMS Club Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Barczak


2 (15oz) boxes refrigerated pie crusts (2 crusts per box)
1/2 lb. feta cheese
10 oz. box frozen chopped spinach, thawed
1 egg, slightly beaten
1/4 cup chopped parsley
salt & pepper to taste
flour for dusting surface

Heat oven to 400 degrees. Remove pie crusts from packages and bring to room temp.
Crumble feta into a medium bowl & mash with fork. Squeeze out excess liquid from spinach & add to bowl.
Add egg, parsley, salt & pepper- stir until mixed well.
Unfold pie crust onto floured surface. Press out any lines. Using a 2 1/2 - 3 inch cookie cutter( or glass) cut into circles. Repeat w/ other crusts. Discard scraps (or use hem for something else)
Place 1/2 tsp. filling on pastry round. Fold over to make a half circle. Press tines of fork along edges to seal pocket.
Place pockets on a non-stick pan prick tops w/ fork to vent. Bake for 10 min.. Serve warm or at room temp.




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