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.

SPINACH TURNOVERS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.

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).

SPINACH FETA TRIANGLES

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 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-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.