Phyllo sheets give these pocket sandwiches with spinach, sweet sun-dried tomatoes and goat cheese a delicious crunchiness.
I’m a Seattleite, and with a Starbucks on every corner (and not more than 5 minutes from my house), I allow myself a weekly trip to this popular coffee shop for an iced venti skinny caramel latte (love it!), and most often a spinach and egg white wrap with feta cheese. At less than 300 calories, it’s a calorie watcher’s bargain with loads of flavor and tons of protein.
When Starbucks gets it right, they get it right. The majority of their food offerings are beyond high calorie, but the few lower calorie items I can pick from always get me on a copycat roll and this time it’s their Wheat Spinach Savory Foldover.
My brain goes on overdrive when I’m trying to recreate a dish, and identifying ingredients always means more than a few trips back to get the recipe right.
Starbucks uses layers of croissant, spinach, and white wine in a béchamel sauce in their pocket sandwich. This isn’t a stretch for this low calorie, healthy cook. I can’t do a béchamel sauce – not a problem.
But croissant layers? Not so much!
This is when I opted for phyllo sheets. I can get that golden crunchy factor without having to figure out how to make croissant dough. Something I have no interest in doing, nor time for.
And while the phyllo dough is a win when it comes to my copycat Starbucks sandwich, it’s the filling that makes my sandwich shine.
Fresh spinach, along with tart goat cheese and sweet sun-dried tomatoes take a turn from Starbuck’s filling. They use Swiss cheese, but goat cheese is a fantastic combination with spinach, so I couldn’t resist.
And don’t be concerned about working with phyllo dough. We’re not messing with brushing layers of phyllo sheets with butter etc. We simply pile a few layers together, then add our savory spinach sauce on the top. After a few folds we have a sandwich ready for the oven.
There are two changes I would make the next time I get a pocket sandwich craving.
For this sandwich I would double the sauce, and fold them up as you see in the picture above of the breakfast pockets I made the next day (I still had several sheets of phyllo dough to use up). You’ll see in this recipe’s directions that I trim the phyllo dough into a square and fold them up like you would an envelope. They stick together better this way.
If you have extras, don’t toss them in the compost bin! I wasn’t sure how well these would reheat, and was very pleasantly surprised when they warmed up perfectly in the oven and crisped right back up.
That’s it for today. It’s time to head off to my paying job and fix a few computers. Be sure to come back and visit on Thursday when I’ll be posting the breakfast version filled with savory scrambled eggs.
Have a good week!
Phyllo Pocket Sandwich with Spinach, Sun-Dried Tomato and Goat Cheese
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 tablespoon olive oil
- 1/2 cup white onion, minced
- 2 tablespoons flour
- 1 teaspoon crushed garlic
- 1 pinch nutmeg
- 1 cup low fat milk
- 8 cups baby spinach
- 4 ounces goat cheese, crumbled
- 10 sheets phyllo dough
- 2 tablespoons butter, melted
- Preheat the oven to 350 degrees and line a non-stick cookie sheet with parchment paper.
- Heat a non-stick skillet over medium heat and add olive oil. Add onions and cook for 3 - 4 minutes until onion is softened.
- Whip flour, garlic, nutmeg and milk in a small bowl, then add to the onion mixture in the pan. Stir continuously until milk mixture starts to thicken, then add spinach. Cook another 3 - 4 minutes to wilt spinach. Remove from the heat and add goat cheese stirring gently to melt. Remove from heat and allow to cool slightly. Mixture should be thickened enough that it won’t run off the phyllo dough sheets.
- Take out 5 sheets of phyllo dough in a single layer and lay it flat on a cutting board. Using a sharp knife cut the dough in half horizontally, then trim the ends of each half to make a square. Turn the corner of one square so that it’s pointing towards you.
- Fill the middle of the dough with 1/4 of the spinach mixture. Fold the corner closest to you up, then fold the opposite corner over the top. Brush with melted butter to seal the corners together. Then fold the remaining corners up to make a square envelope-like shape. Brush the top of the envelope with butter.
- Bake 15 - 20 minutes until lightly browned.
Food energy: 363kcal
Weight Watchers PointsPlus 9
Saturated fatty acids: 9.45g
Monounsaturated fatty acids: 7.02g
Polyunsaturated fatty acids: 1.29g
Total fat: 17.77g
Calories from fat: 159
Carbohydrate, by difference: 35.59g
Total dietary fiber: 2.70g