Spinach and Ricotta Phyllo Pockets | Blue Jean Chef - Meredith Laurence

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
• 1/8 teaspoon ground nutmeg
• ½ teaspoon salt
• freshly ground black pepper
• 9 sheets phyllo dough
• ½ cup butter (melted)
• 2 matoes (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