Go Back
Print

Mediterranean Omega Power Pockets

If you've been seeing everyone on Instagram eating sardines or anchovies straight from the tin but just can't get on board... this recipe is for you.
Let's be honest: most people aren't avoiding sardines because they don't know they're healthy. They're avoiding them because they think they taste too fishy.
That's exactly why I created these Mediterranean Omega Power Pockets.
Prep Time 20 minutes
Cook Time 47 minutes
Servings 5

Ingredients

  • Filling
  • 1 large sweet potato
  • 2 packets Patagonia Provisions sardines or anchovies
  • 2/3 cup shredded mozzarella or crumbled feta
  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced garlic
  • 1/2 small yellow onion finely diced
  • Handful fresh dill chopped
  • Handful fresh parsley chopped
  • Sea salt and black pepper to taste
  • For the Pockets
  • 10 sheets phyllo dough 2 sheets per pocket
  • Olive oil for brushing

Instructions

  • Preheat the oven to 400°F.
  • Cut the sweet potato into small cubes and roast the sweet potato for 25-30 minutes, or until fork tender. Allow it to cool slightly, then peel and mash until smooth.
  • Heat the olive oil in a skillet over medium heat. Cook the onion until softened, about 5 minutes. Stir in the garlic and cook for another 30–60 seconds.
  • Add the onion mixture to the mashed sweet potato along with the sardines or anchovies, cheese, dill, parsley, sea salt, and pepper. Mash everything together until evenly combined.
  • Assemble the Pockets
  • Lay one sheet of phyllo on a clean surface and lightly brush with olive oil.
  • Place a second sheet on top and brush again.
  • Spoon about 1/3 cup of filling into the center, shaping it into a compact square.
  • Fold the bottom edge over the filling.
  • Fold the top edge down.
  • Fold the left side toward the center.
  • Fold the right side over the top, creating a sealed square parcel.
  • Flip the pocket over so the seam faces down.
  • Brush the top lightly with olive oil.
  • Repeat with the remaining filling.
  • Bake for 18–20 minutes, or until the phyllo is deeply golden and crisp.
  • Serve warm with the Greek yogurt sauce, if desired.

Notes

Approximate Macros
Per pocket (5 total):
Calories: ~250
Protein: ~16 g
Carbohydrates: ~23 g
Fat: ~11 g
Fiber: ~3 g
Macros will vary depending on the cheese and whether you use sardines or anchovies.