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Feta Cheese Pouches recipe

Phyllo dough pouches, filled with a mixtureof spinach, feta cheese, egg and garlic, are baked until goldenbrown and served with marinara sauce with a garnish of freshbasil strips and asiago cheese.

Recipe: Feta Cheese Pouches

32 squares (5×5 inches) phyllo dough
1/2 cup melted butter
3 cups cooked spinach, chopped, squeezed dry
2 cups (8 ounces) Wisconsin Feta cheese
1 tablespoon chopped garlic
3 large eggs
Salt and pepper, to taste
1 cup spicy marinara sauce
1/2 cup (1 1/2 ounces) shredded Wisconsin Aged Asiago cheese
Fresh basil, cut into long strips

  • Brush each sheet of phyllo with meltedbutter; stack sheets in 8 stacks of 4 sheets each. Turn eachstacked sheet slightly so the corners do not match up evenly.Cover the stacks with a slightly moistened towel or plastic wrapto prevent dough from drying out.
  • Mix together the spinach, Feta cheese,garlic, eggs, salt and pepper.
  • Place 1/8 of spinach mixture on each stackof phyllo sheets. Pull the phyllo up over the mixture, pinchingtogether to make a pouch. Repeat with all phyllo stacks.
  • Bake the pouches at 375°F (190°C)for 20 minutes or until golden brown.
  • Cover the bottom of 4 serving bowls withheated marinara sauce; place 2 pouches in each bowl. Garnishwith fresh basil strips; sprinkle with Asiago cheese. Serve hot.

    Makes 4 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    You know you have a winner when they ask for more. I m thrilled everyone enjoyed it. Thanks for coming back and letting us know! Hi Jan, I have never substituted another cheese, so I can t say for sure how using something else will change the flavor of the dish. That said, the first thing that comes to mind is a queso fresco. It s crumbly like feta but has a mild flavor. Let me know how it turns out!

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