Spinach Turnovers Recipes

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SAUSAGE SPINACH TURNOVERS



Sausage Spinach Turnovers image

One Christmas, I gave these tasty meat pies to our neighbors as gifts instead of sweets-they loved them! The handheld pies make a handy take-along lunch. I freeze the leftovers and reheat them later in the microwave when I need a quick meal. -Vicky Henry Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 turnovers.

Number Of Ingredients 9

1 pound bulk pork sausage
1/3 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded sharp cheddar cheese
2 teaspoons prepared mustard
1 teaspoon dried marjoram
Salt and pepper to taste
1 loaf (16 ounces) frozen bread dough, thawed
1 large egg white, lightly beaten

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the spinach, cheese, mustard, marjoram, salt and pepper. Cook and stir until cheese is melted. Remove from the heat; cool slightly., Divide dough into eight portions; roll each into a 6-in. circle. Spoon about 1/2 cup meat mixture on half of each circle. Brush edges with egg white; fold dough over filling and press edges with a fork to seal. Place on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Brush tops with egg white; cut slits in the top of each. Bake at 350° for 20 minutes or until golden brown. Freeze option: Cover and freeze unbaked turnovers on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 398 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 848mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

SPINACH TURNOVERS



Spinach Turnovers image

The flaky cream cheese pastry adds sensational texture to these hot appetizers-and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. - Jean von Bereghy, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 4 dozen.

Number Of Ingredients 15

2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
2-1/2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
5 bacon strips, diced
1/4 cup finely chopped onion
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 large egg, beaten
Salsa, optional

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.

Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 129mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

SPINACH-FETA TURNOVERS



Spinach-Feta Turnovers image

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

2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta (8 ounces)
2 to 4 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large egg, beaten
All-purpose flour, for work surface
1 box (17.3 ounces) frozen puff pastry, thawed but still cold
2 tablespoons water, for egg wash

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 AND FETA TURNOVERS



Spinach and Feta Turnovers image

Categories     Bake     Vegetarian     Quick & Easy     High Fiber     Feta     Spinach     Healthy     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7

2 large eggs
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup crumbled feta cheese (about 3 ounces)
2 tablespoons chopped fresh mint
2 garlic cloves, chopped
1/4 teaspoon pepper
1 10-ounce tube refrigerated pizza dough

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.

EASY GREEK-STYLE SPINACH AND FETA TURNOVERS



Easy Greek-Style Spinach and Feta Turnovers image

To make it easy, purchase prepared refrigerated pizza dough or use your own favorite pizza dough recipe. You can cut this complete recipe in half to make 4 turnovers. Cooking the spinach in the microwave firstly is only optional, I prefer to use cooked spinach rather than raw, cooking it first will mellow out the strong taste of the spinach, if you do not mind a strong taste then omit this step. I have made this many times using puff pastry in place of the pizza dough!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 30m

Yield 8 turnovers

Number Of Ingredients 7

4 large eggs
2 (10 ounce) packages frozen chopped spinach, thawed
1 1/2 cups crumbled feta cheese
1 tablespoon fresh minced garlic
black pepper (or use cayeene pepper)
2 (10 ounce) tubes refrigerated pizza dough (or use you favorite pizza dough recipe)
1 small egg, slightly beaten

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).

Nutrition Facts : Calories 141.4, Fat 9.5, SaturatedFat 5.3, Cholesterol 150.3, Sodium 408.1, Carbohydrate 4.8, Fiber 2.2, Sugar 2, Protein 10.6

GOAT CHEESE AND SPINACH TURNOVERS



Goat Cheese and Spinach Turnovers image

Make and share this Goat Cheese and Spinach Turnovers recipe from Food.com.

Provided by Shirl J 831

Categories     Spinach

Time 17m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup diced red onion
2 garlic cloves, minced
2 bunches fresh spinach, stemmed, -chopped
2 ounces soft fresh goat cheese
1/3 cup toasted pine nuts
3 tablespoons grated parmesan cheese
1/4 teaspoon dried rosemary, crumbled
1/2 teaspoon grated lemon peel
4 frozen phyllo pastry sheets, -thawed
1/2 cup unsalted butter, -melted

Steps:

  • Heat oil in large skillet over medium heat. Add onion and garlic and.
  • saute 5 minutes. Increase heat to high. Add spinach and saute until.
  • wilted, about 5 minutes. Drain spinach mixture, press to release all the liquid. Transfer to bowl,cool completely.
  • Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
  • taste with salt and pepper. Place 1 phyllo sheet down. Cut.
  • lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling.
  • at 1 end of dough strip. Starting at 1 corner,fold pastry over filling,.
  • form a triangle. Repeat, folding up length of pastry. Brush.
  • with butter. Repeat with remaining pastry,butter and filling. Transfer.
  • to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
  • till golden, about 12 minutes. Cool slightly and serve.

Nutrition Facts : Calories 156.7, Fat 13.3, SaturatedFat 6.2, Cholesterol 23.6, Sodium 113.3, Carbohydrate 6.8, Fiber 1.6, Sugar 0.7, Protein 4.1

SPINACH AND MUSHROOM TURNOVERS



Spinach and Mushroom Turnovers image

Mozzarella and ricotta make a creamy base for these savory turnovers filled with spinach and mushrooms. They're the perfect meatless recipe.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 8 servings, 1 turnover each.

Number Of Ingredients 10

1 Tbsp. butter or margarine
1 cup finely chopped mushrooms
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup shredded whole milk mozzarella cheese
1/2 cup POLLY-O Original Ricotta Cheese
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
1/8 tsp. pepper
1 pkg. (17.3 oz.) frozen puff pastry sheets (2 sheets), thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms; cook and stir 3 to 4 min. or until tender. Spoon into large bowl. Add spinach, cheeses, garlic powder, nutmeg and pepper; mix well. Set aside.
  • Roll each pastry sheet into 12-inch square. Cut each square into 4 (6-inch) squares. Top each 6-inch square with 1/4 cup of the spinach mixture. Moisten pastry edges lightly with water. Fold each pastry square over filling to form triangle; seal edges with fork. Brush tops of turnovers with egg. Make 2 or 3 slits in top of each turnover with sharp knife. Place on ungreased baking sheets.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH



Puff Pastry Turnovers with Shrimp, Scallops and Spinach image

Provided by Marcia Munson

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Scallop     Shrimp     Spinach     Bon Appétit     Minneapolis     Minnesota

Yield Makes 8

Number Of Ingredients 12

3 tablespoons butter
8 ounces mushrooms, sliced
1/3 cup finely chopped shallots
1 cup whipping cream
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
1 1/2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
16 uncooked large shrimp, peeled, deveined
8 sea scallops, halved horizontally

Steps:

  • Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
  • Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
  • Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.

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