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1
In a skillet, heat oil over medium; add onions and garlic.
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2
Cook, stirring occasionally, until tender, 5 to 7 minutes.
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3
Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne.
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4
Season filling with salt and black pepper.
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5
Preheat oven to 375F.
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6
On a lightly floured surface, roll out each portion of dough to a 12-inch square; cut each into quarters to form a total of eight 6-inch squares.
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7
Dividing evenly, spoon filling onto center of each square.
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8
Beat egg and water; lightly brush 2 adjoining edges of each square with egg wash.
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9
Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling).
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10
With a floured fork, crimp edges.
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11
Transfer turnovers to 2 parchment-lined rimmed baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes.
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12
Serve warm or at room temperature.
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13
Freeze unbaked turnovers on a parchment-lined baking sheet.
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14
Wrap frozen turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer up to 2 months.
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15
Unwrap frozen turnovers, and bake as in step 4, adding 5 to 10 minutes to the baking time.
