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Fried feta and spinach pockets

updated

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Ingredients for 4 servings:

  • 1 pack of WanTan pastry sheets
  • 1 pack of feta cheese
  • 300 g leaf spinach, frozen
  • Oil for frying (e.g. coconut oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

appetizer or finger food

Crumble the feta and mix well with the thawed spinach leaves. Place a small heap of feta in the center of each sheet of pasta using a teaspoon and form into small pouches. Seal them tightly so the filling doesn’t fall out during frying (I tucked the ends together at the top with half a toothpick). Fry the pouches in hot oil until golden brown and crispy, then drain briefly on kitchen paper. Serve immediately!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fried feta and spinach pockets