Hot Pockets

I recently came across a recipe for Spinach Pockets, and immediately had to try. 

Who doesn't remember this food as a quick snack as a hungry college kid?

True to form, I have made some changes to this surprisingly simple dish.

Instead of straight spinach, I did a combo of spinach and broccoli. 

You will need:

1 medium-sized broccoli crown

1/2 a bag of frozen, pre-cut spinach (a small cheat on fresh)

1 small container ricotta cheese

1/2 cup Parmesan cheese

1 egg

Phyllo dough

melted butter or olive oil

Here goes: 

Veggie Hot Pockets

Saute finely diced broccoli and spinach.

Combine ricotta cheese, Parmesan cheese, and egg.

Add sauteed vegetables to the cheese mixture.

Next comes the wrapping. 

Each hot pocket uses 3 phyllo sheets, folded in half. 

Between each sheet, brush dough with butter. 

I found olive oil to work just as well, 

however the pockets won't brown like they would with butter.

Place filling on the phyllo dough and...

...roll up, tucking the ends under.

Bake according to phyllo dough package directions, until dough browns.

I served my hot pockets with roasted carrot sticks.

Another winner-winner-(no)chicken-dinner!

I made excess amounts of filling and froze the left over. 

I intend to use it as ravioli stuffing.
Stay tuned for a variation on homemade ravioli (it'll be less labor-intensive!)