SPINACH FETA TURNOVERS
These quick and easy turnovers are a favorite with my wife. The refrigerated pizza dough makes preparation a snap! -David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk eggs; set aside 1 tablespoon of eggs. Combine the spinach, feta cheese, garlic, pepper and remaining beaten eggs. , Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Top each square with about 1/3 cup spinach mixture. Fold into a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg. , Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. If desired, serve with tzatziki sauce.
Nutrition Facts : Calories 361 calories, Fat 9g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 936mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
SPINACH-FETA TURNOVERS
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a medium skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and pepper, and set aside. (Feta can be quite salty, so be sure to taste the filling before adding more seasoning.)
- Preheat oven to 375 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out each portion of dough (still folded in thirds) into a 12-inch square; cut each into quarters to form a total of 8 equal squares.
- Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges.
- Transfer turnovers to two baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes, rotating sheets halfway through.
AIR-FRYER SPINACH FETA TURNOVERS
These quick and easy turnovers are one of my wife's favorite entrees. The refrigerated pizza dough makes preparation a snap! -David Baruch, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 425°. In a bowl, whisk eggs; set aside 1 tablespoon of eggs. Combine the spinach, feta cheese, garlic, pepper and remaining beaten eggs. , Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Top each square with about 1/3 cup spinach mixture. Fold into a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg. , In batches if necessary, place triangles in a single layer on greased tray in air-fryer basket. Cook until golden brown, 10-12 minutes. If desired, serve with tzatziki sauce.
Nutrition Facts : Calories 361 calories, Fat 9g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 936mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
SPINACH FETA TRIANGLES
Provided by Food Network Kitchen
Yield 16 servings
Number Of Ingredients 9
Steps:
- In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.
SPINACH-FETA TURNOVERS RECIPE - (4.2/5)
Provided by mirelsonp
Number Of Ingredients 11
Steps:
- 1. In a medium skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and pepper, and set aside. 2. Preheat oven to 375 degrees, with rack in upper and lower thirds. On a lightly floured work surface, roll out each portion of dough (still folded in thirds) into a 12-inch square; cut each into quarters to form a total of 8 equal squares. 3. Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges. 4. Transfer turnovers to two baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes, rotating sheets halfway through.
SPINACH AND FETA TURNOVERS
Categories Bake Vegetarian Quick & Easy High Fiber Feta Spinach Healthy Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Lightly grease heavy large baking sheet. Whisk eggs in large bowl to blend. Transfer 1 tablespoon beaten eggs to small bowl and reserve for glaze. Mix spinach, cheese, mint, garlic and pepper into remaining eggs in large bowl.
- Unfold dough on prepared baking sheet. Gently stretch dough to 11-inch square. Cut dough into 4 equal squares. Spoon 1/4 of spinach filling (about 1/3 cup) into center of each dough square. Fold 1 corner of each square over filling to opposite corner, forming triangle. Press dough edges together tightly with fork to seal. Using sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops of turnovers with reserved egg glaze.
- Bake turnovers until filling is cooked through and tops are golden brown, about 15 minutes. Serve warm.
SPINACH AND OLIVE TURNOVERS
My cousin sent me a copy of the Essential Vegetarian Cookbook. It has so many delicious meatless recipes in it I know I'm going to have a great time trying them out. I didn't use any feta cheese, butter or egg in mine as I wanted to do a Vegan dish. Instead I replaced the Feta with vegan cheese, the egg with tofu and the butter with Earth Balance Vegan Margarine. I also added mushrooms, sun dried tomato and pine nuts to mine. I cooked the mushrooms and pine nuts together in my saute pan. I only got 2 dozen out of my recipe because I used a 4 inch round cookie cutter instead of a 3 inch one. I used 2 rounded teaspoons of filling for each. I served them with prepared mustard. The consistency of the dough was really nice and it was very forgiving and great to roll out. I made my filling while the dough was resting in the fridge the second time, but you can do it as per the instructions of this recipe too.
Provided by Chef Joey Z.
Categories Lunch/Snacks
Time 1h30m
Yield 30 turnovers
Number Of Ingredients 11
Steps:
- FOR THE TURNOVER DOUGH:.
- Sift the flour into a large bowl and stir in the cubed butter until just combined.
- Make a well in the center of the flour, add almost all of the water and mix with a wooden spoon to a slightly sticky dough with a knife, adding more water if necessary. Gather up the dough.
- Turn the dough onto a well floured surface and lightly press together until almost smooth taking care not to over work the dough.
- Roll out to a neat 8 x 16 inch rectangle, trying to keep the shape fairly square.
- Fold the third top toward you, then the bottom 1/3 away from you to form a squarish shape. Give the dough a 1/4 turn making sure the finished seam is on the right.
- Then, re-roll the pastry to an 8 x 16 inch rectangle taking the same care as you did with the first roll. Fold the top down and the bottom up once again and wrap in cling wrap and put in the fridge for 30 minutes.
- Once the 30 minutes is up repeat the above step twice more. Refrigerate it again for another 30 minutes.
- This folding and rolling gives the dough a flaky consistency.
- Roll the dough to 1/8 inch thick and cut out your circles. You should get 30-3 inch circles.
- Preheat your oven to 350'F.
- Brush a large baking sheet with butter or oil.
- FOR THE FILLING:.
- Wash and dry your spinach leaves thoroughly. Then shred it finely and place in a medium bowl.
- Crumble the Feta Cheese over the spinach and add the pitted olives, rosemary and garlic.
- Spread the pistachio nuts on a baking tray and toast under a moderately hot grill for 1-2 minutes. Cool and chop finely.
- Add to the spinach mixture with the beaten egg and stir until well combined.
- Place two teaspoons of this mixture on each of the cut out dough circles and then pinch the edges to seal.
- Place on the prepared baking tray; brush each turnover with the beaten egg and bake for 15 minutes until golden and crisp. Serve hot.
- Bon Appetit!
Nutrition Facts : Calories 92.6, Fat 6.4, SaturatedFat 3.8, Cholesterol 30.4, Sodium 85.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.2, Protein 2
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- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until just softened (be careful not to burn the garlic). Add the spinach and cook, stirring often, until fully wilted, about 3 minutes.
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