Spinach-Feta Turnovers Recipe

Name: Spinach-Feta Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 onions, finely chopped; 2 garlic cloves, minced; 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 2 cups (8 ounces) crumbled feta; 2 to 4 tablespoons fresh lemon juice; 1/8 teaspoon cayenne pepper; Coarse salt and freshly ground black pepper; All-purpose flour, for dusting; 1 17-ounce box store-bought puff pastry, thawed, or 1/2 recipe Puff Pastry (page 334); 1 large egg, for egg wash; 2 tablespoons water, for egg wash

Servings: persons

2 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, minced
4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) crumbled feta
2 to 4 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
All-purpose flour, for dusting
1 17-ounce box store-bought puff pastry, thawed, or 1/2 recipe Puff Pastry (page 334)
1 large egg, for egg wash
2 tablespoons water, for egg wash

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

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 onions, finely chopped, 2 garlic cloves, minced, 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry, and more.

Yes, Spinach-Feta Turnovers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-Feta Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions