Spinach and mozzarella pockets

These pockets are very dainty and sweet, whilst also being relatively simple to make. They look great as a starter and can also be served as part of a variety lunch platter.

What you will need
Filo pastry
Butter
Half an onion
Chilli flakes
2 cloves of garlic
150g spinach
1 ball of mozzarella
10g grated parmesan
Nutmeg
Fresh lemon
Fresh basil

Place the chopped onion and garlic in a pan and sauté until brown and softened. Add the spinach and cook off all the water. Add the dried chillies, a grating of nutmeg and a good squeeze of fresh lemon juice. Cook until all the moisture is gone then mix in the parmesan.Take the mozzarella out of the fridge at least 20 minutes before you want to use it so that it isn’t cold and will melt when cooked for a short time.

Use the butter to grease two ramekins, Layer 2 sheets of the filo pastry into the ramekins, ensuring there is enough at the ends to fold over the top of the ramekin. Make sure that the pastry is tucked inside the ramekin to provide enough space for the filling.

When the ramekin is lined, place a quarter of the spinach mix into the ramekin, before putting in half a ball of mozzarella and then topping with another quarter of the spinach mix.

Fold the pastry ends over and brush lightly with melted butter. Cook these in the oven for 12-15 minutes at 170 degrees until browned.

Turn the ramekins upside down to turn the pockets out. Serve with a fresh salad. We had a green salad and lemon and olive potatoes with ours for dinner tonight. You can find the recipe for the potatoes here

http://gipsytoast.blogspot.co.uk/2013/07/olive-and-lemon-potatoes.html.