Kaylees Spinach Feta Turnovers Recipes

SPINACH-FETA TURNOVERS

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.

SPINACH FETA TURNOVERS

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.

EASY GREEK-STYLE SPINACH AND FETA TURNOVERS

Steps:

• Place the two packages thawed spinach in a microwave-safe bowl with about 1/2 cup water in the bottom of the bowl, and microwave on HIGH for 8 minutes; cool to almost room temperature, then squeeze all of the moisture out of the spinch with your hands (to speed the cooling process up just run the spinach under cold water).
• Set oven to 400 degrees.
• Lightly grease a large baking sheet.
• Whisk the eggs in a large bowl until blended, then add in squeezed spinach, feta cheese, garlic and black pepper; mix well to combine.
• Unfold the prepared pizza dough onto prepared baking sheet and gently stretch to a 11-inch square.
• Cut into 4 equal squares, repeat with the remaining tube of pizza dough.
• Spoon about 1/3 cup of the filling into the center of each square.
• Fold one corner of each square over the filling to the opposite corner (forming a triangle).
• Press dough edges together tightly with a fork to seal.
• With a shap knife cut 2 or 3 small slits in the top of each turnover to allow steam to escape.
• Beat the small egg in a cup then brush over the tops of the turnover.
• Bake until the filling is cooked through and the tops of the turnovers are golden brown (about 15 minutes).

KAYLEE'S SPINACH & FETA TURNOVERS

Steps:

• Preheat oven to 425 degrees. Lightly grease heavy large baking sheet. Whisk eggs in a large bowl to blend. Transfer 1 T beaten eggs to small bowl to reserve for glaze. Mix spinach, feta, mint, garlic and pepper into the remaining eggs in the large bowl. Unfold dough on prepared baking sheet. Gently stretch dough into 11 inch square. Cut dough into 9 equal squares. Spoon spinach filling into center of each square. Fold one corner of each square over to the opposite corner, forming triangles. Press dough edges together tightly with a fork to seal. Using a sharp knife, cut three small slits into the top of each triangle to allow steam to escape. Brush tops with reserved eggs for glaze. Bake for 15 minutes, or until tops are golden and inside is cooked all the way through.

SPINACH AND FETA TURNOVERS

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

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!

SPINACH-FETA TURNOVERS RECIPE - (4.2/5)

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.