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.