Spinach and Feta Turnovers

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Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 541kcal

Author: Cari

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 tablespoon 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

Instructions

Preheat your oven to 420 degrees
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, garlic, salt and pepper. Mix well to combine.
Dump the mixture into a bowl and fold in the feta and mozzarella cheese.
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. Be sure to leave ½ an inch of pastry dough around the perimeter of the spinach mixture so you can seal the dough.
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 20-23 minutes in the preheated oven, or until golden brown. Cool on racks.

Notes

Variations and substitutions for this easy spanakopita recipe

Don't want to use onion powder and garlic powder? You can use one yellow onion or green onions and 3 garlic cloves minced.

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.

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.

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