Spinach and Ricotta Phyllo Pockets with Greek Salad - Blue Jean Chef

Ingredients

• 1 pound frozen chopped spinach, thawed
• 1 cup grated mozzarella cheese
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ⅛ teaspoon ground nutmeg
• ½ teaspoon salt
• freshly ground black pepper
• 9 sheets phyllo dough
• ½ cup butter, melted
• 2 tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
• ½ cucumber, peeled and cubed (about 2 cups)
• ½ half red onion, thinly sliced and soaked in cool water for 10 minutes (about ½ cup)
• 1 red or yellow pepper, chopped (about 1 cup)
• ½ cup of Kalamata olives, pitted and halved
• 1 cup of feta cheese, crumbled or cubed
• 2 tablespoons chopped fresh basil or mint
• 1 heart romaine lettuce, chopped (about 4 to 5 cups)
• 2 tablespoons red wine vinegar
• 1 clove of garlic, crushed
• 1 teaspoon dried oregano
• salt
• ¼ cup olive oil