These delightful pockets made of phyllo dough are a classic across many countries of the former Ottoman Empire, especially Türkiye and the Balkans. They are perfect finger food, pair well with other small dishes – and can be served for lunch, brunch or dinner along with a green salad.

Preparation time: 20 minutes + 20 minutes baking

What you need:

1 tablespoon oil

1 medium onion, chopped

2 garlic cloves, minced

10 oz (275g) phyllo dough

50 oz (200g; 3 handful) fresh spinach leaves, washed and chopped (you can substitute with frozen spinach)

6 oz (150g) feta cheese, crumbled

3 tablespoons plain yogurt

1 egg yolk

1 tablespoon milk

1-2 tablespoons sesame seeds or nigella seeds

Salt & pepper

How to do it:

Pre-heat oven to 375 F. (200 C.)

Heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion and cook until translucent, add the garlic and cook for another minute.

Add the spinach one handful at a time, let it wilt and stir so the spinach mixes with the onion and garlic, add salt, and pepper; let cool for 5 minutes

Add crumbled feta and yogurt and mix everything; drain of too much liquid (especially if you are using frozen spinach)

Cut phyllo dough into equal squares; I do about 5X5 inches (12×12 cm), but you can do any size

Put 1-2 spoons of the spinach-feta mix in the center and flip the ends up so it closes on top; use a fork to close the sides (alternatively you can also roll them like cigars)

Mix egg yolk with 1 spoon milk and brush the phyllo pockets, sprinkle with sesame or nigella seeds

Put the pockets on a baking tray (ideally lined with baking paper) and bake for 17-20 minutes or until golden brown.

Serve warm or cold – both is delicious!

Enjoy!

Note: you can keep the spinach-feta pockets in the fridge for 2-3 days (ideally in a closed container so they don’t dry out)