Spinach Pockets

Name: Spinach Pockets
Ingredients: 2 pounds spinach (or 3 10-ounce bags); 1/2 cup freshly grated Parmesan; 1/2 cup ricotta cheese; 2 scallions, trimmed and thinly sliced; 1 egg; 1 1/4 teaspoons kosher salt; 1/4 teaspoon freshly ground pepper; 1 1-pound package phyllo dough, defrosted (12 sheets); 3 tablespoons unsalted butter, melted; 1/2 cup lemon juice; 1/2 cup water; 3 cloves garlic, thinly sliced