Spinach with feta turnover
Indulge in a savory Spinach with Feta Turnover featuring a flaky puff pastry shell filled with a delicious mix of fresh spinach, creamy feta, and eggs. Quick and easy to prepare, this tempting dish is perfect for breakfast, brunch, or a delightful snack!
- 04 Apr 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Spinach with feta turnovers are a delightful and easy-to-make appetizer or snack that's both savory and satisfying. Combining fresh spinach, creamy feta cheese, and flaky puff pastry, this recipe offers a delicious and nutritious treat that's perfect for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- If using frozen puff pastry, allow it to thaw according to the package instructions. Ensure it's still cold but pliable.
- Rinse and dry the spinach if using fresh. If using frozen spinach, thaw and drain it well, squeezing out excess moisture.
- Crumble the feta cheese if it isn't already.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the spinach and sauté for 2-3 minutes until wilted if fresh, or until heated through if using thawed, frozen spinach.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, lightly beat 1 egg. This will be added to the spinach mixture.
- Keep the second egg separate; this will be used for the egg wash.
- Once the spinach has cooled a bit, mix it with the beaten egg and crumbled feta cheese.
- Stir until well combined. Season with salt and pepper to taste, if desired.
- On a lightly floured surface, roll out the puff pastry sheet to ensure it's smooth.
- Cut the puff pastry into equal squares or rectangles, depending on the number of turnovers you want to make (2-4 pieces are typical).
- Place a generous spoonful of the spinach mixture onto the center of each puff pastry square.
- Fold the pastry over the filling to create a triangle or rectangle. Press the edges firmly to seal. You can use a fork to crimp the edges for an additional seal and decorative touch.
- In a small bowl, beat the remaining egg. Use a pastry brush to lightly brush the top of each turnover with the beaten egg. This will give the turnovers a golden, glossy finish.
- Place the turnovers on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden and puffed up.
- Remove from the oven and let the turnovers cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly.
- Serve warm and enjoy your delicious Spinach and Feta Turnovers!
Tips:
- Tip 1: Ensure the spinach is well-drained after washing to avoid soggy turnovers. You can even pat it dry with a paper towel.
- Tip 2: Crumble the feta cheese finely. This helps it to evenly distribute throughout the filling, ensuring every bite is flavorful.
- Tip 3: Use a beaten egg to brush the edges of the puff pastry. This helps seal the turnovers and gives them a beautiful golden-brown finish when baked.
- Tip 4: Preheat your oven to the temperature recommended for the puff pastry. Ensuring the oven is fully preheated helps achieve the best puff and flakiness.
- Tip 5: Don't overfill the turnovers. Overfilling can cause the turnovers to burst open while baking. A tablespoon or two of filling per turnover is usually sufficient.
There you have it, a simple yet absolutely delicious spinach with feta turnover. With its crispy puff pastry shell and savory filling, this turnover is sure to impress at your next gathering or serve as a delightful snack any day of the week. Enjoy your homemade turnovers hot and fresh from the oven!
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 0.30g | 1% |
| Sugar 0.18g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.96g | 10% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 100mg | 18% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.55mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.41ug | 17% |
| Vitamin C 2.27mg | 3% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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