1/4 cup olive oil
8 sheets fillo dough
1 cup fresh spinach
1/4 cup feta cheese
Heat 1/2 of the olive oil in a saute pan over medium heat. Make the pockets one at a time so the fillo won’t dry out. Place two sheets of fillo together on a work surface, crack the eff in the center of the fillo. Place 1/4 of the spinach and feta around the egg. Trying not to break the yolk. Fold the ends of the fillo over the filling, then fold the other way to form a square, wetting the edges to help seal.
Place two pockets in the sauté pan and cook on each side for about 3 minutes, or until the egg is done, remove to a serving plate and serve hot or at room temperature. While the first two pockets cook repeat making the second set so they will be ready to cook when the first are done.