Name: Spinach and Feta Turnovers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 oz frozen chopped spinach (thawed and well-drained); 1 bunches flat-leaf parsley (stems trimmed, finely chopped); 1 bunch of fresh dill (stems trimmed, finely chopped); 1 large yellow onion (chopped); 3 garlic cloves (minced); 2 tbsp olive oil; 1 large egg; 10.5 oz crumbled feta cheese; 1 cup shredded mozzarella; 1 teaspoon salt; 1 teaspoon Freshly-ground black pepper; 2 packs of frozen pastry sheets

These spinach and feta turnovers take spanakopita and puff pastry to make them into a delicious savory hand pie. They are made with feta cheese, mozzarella cheese (my secret ingredient) and spinach leaves wrapped in flaky, buttery pastry dough.

My secret ingredient is mozzarella cheese

It's not a traditional ingredient but it IS amazing. A "traditional" Greek spanakopita filling simply uses spinach and feta cheese however I have found that incorporating mozzarella cheese adds a much needed creaminess that I feel many, MANY spinach pies lack. When you bake spanakopita, it tends to dry out, as does anything when it's heated. So adding something moist like ricotta will prevent this from happening leaving a deliciously cheesy and creamy interior even when it's cold.

Why you'll love this feta and spinach pastry recipe

These hand pies are perfect for a breakfast on the go.

The spinach filling in these savory turnovers is an authentic greek spanakopita filling.

These spinach pastries also make a delicious appetizer.

This delicious spanakopita recipe is a cheesy and delicious way to eat more nutrient rich spinach.

Ingredients for these spanakopita pastries

Frozen spinach
Fresh dill
Fresh parsley
Yellow Onion
Garlic cloves
Large egg
Feta cheese
Mozzarella cheese
Black pepper
Puff pastry dough
Sesame seeds

Instructions for these greek spinach and feta pastries

Start by thawing your storebought puff pastry dough according to the package instructions. Take care to handle the delicate sheets gently to prevent tearing.

Prepare your filling by thawing your frozen spinach. Then, place the thawed spinach inside a tea towel or cheese cloth and twist the towel to remove as much excess liquid from the spinach as possible.

Place the spinach in a large bowl and add to it the egg, fresh dill, fresh parsley, onion powder, onion, garlic, feta salt, pepper and mozzarella. Mix well to combine.

On a lightly floured, flat surface, roll out a puff pastry sheet. Cut the puff pastry sheet in half so you are left with two rectangles.

Place about ¼ cup - ½ cup of the spinach mixture in the center the puff pastry rectangle.

Brush the edges of the puff pastry rectangle with egg, and fold over the other side to enclose the filling. Press the edges firmly with a fork to seal.

Use a sharp knife to cut a slit at the top of the pastry, and place it on a parchment lined baking sheet, spacing 2 inches apart.

Repeat with the remaining rectangles.

Brush the top of the pastries with egg wash and sprinkle with sesame seeds

Bake for 21 minutes in the preheated oven, or until golden brown. Cool on racks.

Variations and substitutions for this easy spanakopita recipe

Don't want to use fresh onion and garlic? You can use one onion powder, green onions and/or garlic powder.
Don't want to use puff pastry? Feel free to use phyllo pastry.
Want smaller pastries? Instead of these larger squares, you can cut the puff pastry into smaller squares to make small bite size snacks.
Dont have frozen spinach? You can use fresh spinach instead.
Don't want to use fresh herbs? opt instead for dried dill weed and dried parsley.

Storage for these tasty spinach pastries

Cooked pastries can be stored in an airtight container inside the refrigerator for upto 5 days. Be sure to allow the pastries to cool completely before storing to avoid them becoming soggy.

Freezing cooked spinach and feta turnovers

Allow your savory pastries to cool completely before storing. Wrap each individual pastry tightly with plastic wrap, followed by a layer of aluminum foil or place them in a freezer bag. Frozen spanakopita can be stored for up to 2-3 months.

Freezing uncooked spinach pastries

Once you've used a fork to crimp the edges of the pastries, place them on a parchment lined baking sheet and place the baking sheet in the freezer for 10 minutes. Then remove from the freezer and wrap each individual pastry tightly with plastic wrap, followed by a layer of aluminum foil or place them in a freezer ziplock bag.

Once ready to cook, place them on a parchment lines cookie sheet and brush with eggwash. Then sprinkle with sesame seeds. Bake at 420 for 25-30 minutes.

Reheating these greek spinach turnovers

Reheating spanakopita is a breeze and can be done in a few simple steps to restore its crispy texture and flavorful filling. Here’s how you can reheat your spanakopita:

1. Oven method: Preheat your oven to 400°F. Remove the pastries from the refrigerator or freezer and place it on a baking sheet lined with parchment paper. Bake for about 10 minutes for refrigerated spinach pastries or 25 minutes for frozen spinach puff pastries.

2. Toaster oven or air fryer: If you have a toaster oven or an air fryer, these appliances can be great alternatives for reheating your spinach pastries. Follow the manufacturer’s instructions for baking or air frying the spanakopita until it reaches the desired level of crispness and warmth.

Check out these other appetizer recipes

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