Monday, January 30, 2012

Dinner Tonight: Spinach Feta Turnovers

Spinach and feta has to be one of my favorite flavor combinations of all time: there is just something about how creamy feta balances the delicate texture of cooked spinach. Growing up in Chicago, spanikopita was available at just about every corner family restaurant and I have long loved it. This recipe replaces the typical phyllo dough for store-bought pizza crust. The result is a super yummy, super easy weeknight dinner that was a huge hit around here.

While I have not yet actually done this, I like the potential adaptability of this recipe. There are so many things you could seal into two triangles of pizza dough, from the obvious pizza ingredients for a quick calzone to an adaptation of samosas, with potatoes and peas and curry. I got this recipe from the free magazine they give you at my grocery store if you spend $50 or more. You never know where a good recipe is going to pop up.


Spinach Feta Turnovers
Prep: 15 minutes
Bake: 10 minutes
Serves 6


  • Nonstick cooking spray
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon dried dill
  • 3/4 cup crumbled low-fat feta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 teaspoon ground black pepper
  • 1 tube (11 ounces) refrigerated thin-crust pizza dough
  • 1 large egg, lightly beaten
  1. Preheat oven to 400°F. Spray large cookie sheet with nonstick cooking spray.
  2. In 10-inch skillet, heat oil over medium-low heat. Add onion and cook 4 to 5 minutes or until golden, stirring occasionally. Add spinach and stir until well combined. Remove skillet from heat; stir in feta, dill and pepper. Let filling stand at room temperature 5 minutes to cool slightly.
  3. Unroll dough onto prepared pan. Cut dough into 6 equal squares. In center of dough squares, evenly divide spinach mixture. Fold 1 corner of dough over filling to the opposite corner to form a triangle. Press edges of dough to seal tightly. With sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops with beaten egg.
  4. Bake turnovers 10 to 12 minutes or until crust is golden brown and filling is hot. Serve turnovers warm.

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