Spinach and Feta Pockets

When we lived in Florida, we managed to visit Disney's Epcot quite a few times during the Food and Wine Festival every Fall. If you haven't been, you're missing out. They add a bunch of tents for other countries and sell the best drinks and tapas at each of them. I always beeline to the Greece booth for the Spanikopita, and then promptly head to Mexico for a margarita. Fantastic combination, I know.

The problem with spanikopita is making it from scratch is a total pain because phyllo dough is the devil. Have you ever tried using that stuff? It's terrible. So when I came across this similar recipe made with biscuits, I couldn't wait to try it!

This recipe honestly couldn't be easier and it's so delicious with the spinach, feta, and a little hint of lemon! Mine came out on the large side, but you could easily make them smaller and they would be perfect finger foods for a party!

Spinach and Feta Pockets (Spanikopita)
Adapted from Pillsbury

Ingredients
1 package (4 oz) crumbled feta cheese
1 box of frozen chopped spinach, thawed and drained
1/4 sweet onion, chopped
1 tablespoon of fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 can of refrigerated, regular-size (not Grands) Buttermilk Biscuits

Preheat your oven to 375 degrees F. Spray a large cookie sheet with cooking spray. 

In a bowl, combine spinach, onions, lemon juice, salt and pepper. Mix well.

Press 2 biscuits together to form a 3-4" circle. Fill with about 2 tablespoons of spinach mixture, fold over pocket, and use a fork to seal the edges. (My edges spread a bit, but they all stayed together)

Cook for 12-15 minutes, until golden brown, and serve warm.

 

Anyone else with me on spanikopita? I love it! Oh and P.S. 2 more days until Friday!