Just about anything tastes divine when it’s wrapped up and blanketed by an outer golden crust of buttery, flaky puff pastry. Doesn’t it? Sweet or savory goods, using puff pastry can build your confidence that there’s a hidden pastry chef within you…just waiting to be tapped!
Here’s a spin on a classic Greek dish. Savory, spinach pie that’s traditionally made with phyllo dough, Spanakopita made with puff pastry. The filling’s ingredients have been modified from Martha Stewart’s newer Pies and Tarts cookbook. I found that the recipe made way too much filling for eight turnovers. If you have this book and decide to follow the recipe from its pages, either plan on having more puff pastry on hand to assemble much more than eight turnovers OR break down the recipe’s filling. Below, I’ve adjusted the filling’s ingredients…and even with the adjustment you may still have some filling leftover. I’ve added some toasted pine nuts to the filling and don’t mind adding even more feta.
I made these a week ago and froze half of the turnovers to test how they held up in a frozen state and its baking time. It’s a great dish that can be used as an appetizer, main or side dish and enjoy making them in advance to bake up later when pressed for time.
- Added 1/3 cup pine nuts, lightly toasted.
- Other add-ins like kalamata olives…maybe some type of cured meat, may be a great addition.
- The original recipe for the filling seemed to make way to much filling for 8 turnovers. The measurements below reflect modifications to better suit 8 turnovers, but you may still have leftover filling.
- Forming these into even smaller portioned turnovers could make for fantastic appetizers/finger food.
Makes 8 turnovers
1 1/2 tablespoons extra-virgin olive oil
1 1/2 onions, finely chopped
3 boxes (9 ounces each) frozen chopped spinach, thawed and squeezed dry of excess water
1 1/2 cup (about 12 ounces) crumbled feta
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
1 17-ounce box puff pastry, thawed
1 large egg, beaten
2 tablespoons water
Heat oil in a skillet over medium-range heat. Add onions and garlic, cooking until tender, about 5 to 7 minutes. Transfer the cooked onions and garlic to a large bowl; mix in the spinach, feta, lemon juice and cayenne pepper. Set aside.
Preheat oven to 375 degrees. On a lightly floured surface, roll out each sheet of puff pastry dough to a 12-inch square. Cut each sheet into quarters (four even sections) to form a total of eight 6-inch squares from the two sheets of pastry.
Evenly distribute the spinach-feta mixture among the eight squares of puff pastry. Spoon filling onto center of each square. Beat egg and water; lightly brushing 2 edges of each square with the egg wash to form a glue/bond. Fold the edges over the filling to form a triangle. Press firmly to seal. With a fork, crimp edges and ensure that the dough edges are tightly sealed around the spinach-feta filling.
Transfer the turnovers to parchment-lined rimmed baking sheets. Brush tops with remaining egg wash. Bake until golden and the pastry is puffed, about 35 to 40 minutes.
Serve warm.
Planning Ahead: These turnovers can be made ahead and frozen up to two months in advance. Freeze turnovers individually on a parchment-lined baking sheet. Wrap frozen turnovers in plastic wrap and secure in a sealable freezer bag.
To Bake When Frozen: Bake in a preheated 375 degree oven for about 45-50 minutes.
Magic of Spice says
I am going to full on agree with your assessment that everything tastes better wrapped in puffed pastry…these are divine!
Tiffany says
How cool to use puff pastry instead of phyllo!
Liren says
I love this idea, Cristina! Perfect for a picnic, and love that you can make ahead of time!
Erin @ what the fork says
Wow these look delicious! I bet these would be perfect for lunch boxes 🙂
Sommer@ASpicyPerspective says
Ya know, I’d rather have this than a SWEET turnover any day!
briarrose says
So flaky and packed with flavor. Beautiful turnovers.
Roxana GreenGirl says
i love spanakopita and these individual turnover are perfect and so cute!
Stumbling it!
Mary Gabel says
Cristina, You have a lovely blog as well. I am so in to simplicity too!
Suzi says
These look delicious, one of my favorites. Love your photos.
Rita Dk Simmons says
Will have to try this soon,you’ve been buzzed!
Parsley Sage says
So yummy! They turned out amazing. I’m on a bit of a spinach kick right now so these have definitely been bookmarked 🙂
Tina@flourtrader says
How tasty these toasty triangles look! I bought some phyllo dough yesterday and now I wish I had bought puff pastry too. I will get it next time, have bookmarked this recipe-yum!
Lauren at Keep It Sweet says
These look fantastic and your photos are really great!
Maris (in Good taste) says
Whata a great tutorial on how to make these delicious turnovers! The crust alone looks so enticing!
Nami | Just One Cookbook says
These turnovers look delicious and gorgeous! It’s perfectly cooked with crispy skin. My favorite!!! I’ve never had turnover with spinach and feta, but this is such a fantastic idea! I don’t bake myself, but I can use puff pastry. Bookmarked and will bring this for next party!!
Ruby says
They’re gorgeous! These look very much like a common Middle Eastern treat called fattayer, which we kids always called spinach triangles. I don’t make them often (because I’m lazy) but using ready-made puff pastry does make them more approachable. 🙂
MaryMoh says
These look delicious. Would be great for any time. I love that they can be frozen. That would be so convenient. Thanks very much for sharing.