
I wanted to post this recipe. My mother-in-law has been asking for it for a VERY long time, and I have been lazy and haven't taken the time to write it down (as I do it by memory). Then, the other day my friend Roxi asked me for it after she tasted it. So, here you guys go, sorry it took FOREVER!
Okay, this is a dish that I learned from a friend. She is
Lebanese, and I LOVED it. They (
Lebanese) call it
bodak (
bo-
dak) but I have heard that it is a Greek dish, and they just call it Spinach Feta pockets. Whatever it is, it sure is
tastey (this coming from someone who could easily live without
vegtables). So try it...IT'S MY FAVORITE FOOD!!!
Spinach and Feta Pockets (
Bodak)
1/2 onion, chopped
1 package frozen chopped (chopped is optional) spinach, drained and squeezed dry (I get the 3lb bad from
Costco, its $3 and makes about 20 pockets)
about 1-2 cups of crumbled feta cheese (Dave prefers more, I prefer less)
Olive Oil
Oregano (as much as you prefer)
1
tbl spoon black pepper
pinch of salt
20 sheets store-bought filo dough (found in the frozen section)
1. In a small skillet, saute onion over medium heat.
2. After onion is brown add spinach slowly (as spinach shrinks add more and more, until it is all in the pan) While cooking spinach add olive oil, pepper and oregano. (I use a lot of
oregano, it really b
rings out the taste, so I would suggest using 1/4 of a bottle.)
3. Next drain the spinach in a strainer (leave it in the strainer for awhile to get rid of all of the water, I usually squeeze as much out with the spatula as I can)
4. In a medium bowl, combine spinach, feta,
more pepper, oregano and a dash salt. Stir until well combined. Set aside.
5. Remove one sheet of
phyla from stack (cover the remaining sheets with a damp cloth to keep from drying out) and lay it on a work surface. Brush entire sheet with a thin layer of olive oil.
6. Fold filo sheet in half (hamburger style)

7. Fold again the same way. (making a long rectangle shape, see picture)
8. You now have a long rectangle of filo in front of you. Place about 2
Tablespoonfuls of filling on the bottom right side of one of the rectangles.
9. Fold the bottom left corner up and over the filling so that the bottom edge is now even with the right side. Continue folding up and over until you end up with a triangle.



10. Brush top of triangle with olive oil and place on a baking sheet.

11. Repeat steps 5-10 until you have as many triangles on your baking sheet as desired.
12. Place baking sheet in preheated 375 degree oven for about 20-25 minutes or until golden brown.
Cool on wire rack and eat either warm or at room temperature.
Enjoy!