Made by Sally Titasey. SEE BIO


Ingredients: Spinach, organic onions, dill, feta cheese, local free range eggs, Himalayan sea salt, pepper, organic canola oil, organic unbleached white flour, salted butter, baking powder.

Spinach and Feta Pocket FROZEN

  • Place spinach & feta pockets on a baking sheet, cover and defrost in fridge overnight OR let sit at room temperature for 1-2 hours. Preheat oven to 400oF. Brush egg wash over the top of each pocket. Bake for about 15 minutes, or until golden brown.

    Egg wash: Whisk one egg with a tablespoon of water or cream.

    Note: You can bake these pockets from frozen if time is short! Let the pockets sit, covered on a baking sheet while you preheat the oven. Baking time may be 5 or 10 minutes longer.

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