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Sweet Potato & Spinach Pockets One Star

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Servings: Makes 20 pockets

Cook Time: 35 minutes

Prep Time: 15 minutes


1/2 pkg phyllo pastry sheets
1 large sweet potato, peeled and cut into cubes (about 3 cups)
2 teaspoons cumin
1/2 teaspoon salt
1 dash pepper
1/2 lb fresh or frozen spinach, kale, collards, or turnip greens, chopped
6 each Cloves garlic, minced
1 teaspoon olive oil
2 sprays olive oil cooking spray


1. Thaw phyllo dough overnight in refrigerator, or for two hours on counter. Preheat oven to 350 degrees.
2. Boil sweet potatoes until tender. Drain well and mash, adding cumin, salt, and pepper.
3. In a separate pan, saute fresh greens with garlic in olive oil until tender. Press the greens against a strainer to remove all the liquid. Chop the cooked greens. Fold the greens into mashed sweet potatoes.
4. Layer 2 sheets of phyllo dough; spray each with olive oil spray. Cut into two long strips. Place 1 - 2 tablespoons of filling 1" from edge of phyllo dough. Fold corner over into a triangle. Spray outside with olive oil.
5. Bake triangles on cookie sheet 20 - 25 minutes or until golden brown and crispy. Repeat with remaining phyllo sheets. Cut in half to serve. (The filling will be VERY hot, so let cool a few minutes).

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 20 pockets
Base Nutrients
Calories 38 kcal (1%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 7 g (35%)
Cholesterol 0 mg (0%)
Sodium 77 mg (3%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamin A 1339 IU (26%)
Vitamin C 11 mg (18%)
Calcium 27 mg (0%)
Iron 8 mg (13%)

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