Spinach Pockets

1 pound cooked spinach, chopped 1/2 cup freshly grated Parmesan 1/2 cup ricotta cheese 2 scallions, trimmed and thinly sliced 1 egg 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 1-pound package phyllo dough, defrosted (12 sheets) 3 tablespoons unsalted butter, melted Heat oven to 400º F. In a large bowl, combine the spinach, Parmesan, ricotta, scallions, egg, salt, and pepper. Mix well and set aside. Fold 1 sheet of phyllo in half crosswise and place on a lightly greased baking sheet. Brush the top with some of the butter. Top with another folded sheet and brush with more butter. Repeat one more time. Leaving a 2-inch border around the edges, place 1/4 of the spinach mixture at one end of the pastry. Roll up the pastry, tucking in the sides. Brush with more butter. Repeat to make 3 more individual pockets. Bake in the oven until puffed and golden, about 30 minutes. Recipe courtesy of Real Simple