Spinach, Feta And Dill Turnovers

Spinach, Feta And Dill Turnovers: An easy to make bite-sized turnover ~ a perfect appetizer for a casual party.

This appetizer is similar in flavor to traditional Greek spanakopita. Although I don't consider it a replacement for the real thing, these little turnovers are easy to make and can be prepared in advance for a cocktail party and baked once guests arrive.

Spinach, Feta And Dill Turnovers

Prep Time: 10 minutes Cook Time: 25 minutes Yield: 24 pieces

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 24 pieces

  • Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons onion, finely chopped
  • 1 clove garlic, minced
  • 1 package (10-ounce) frozen chopped spinach, thawed
  • 1 tablespoon fresh dill, minced
  • 3/4 cup crumbled feta cheese
  • 1 tablespoon sour cream
  • Salt and freshly ground black pepper
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Place the thawed spinach on a piece of cheesecloth or in a strainer and squeeze out all excess moisture. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute until golden, about 3 minutes. Remove from the heat and add the spinach, dill, feta cheese, sour cream and salt and pepper. Mix well and set aside.

Preheat the oven to 400°F.

Unfold one of the puff pastry sheets onto a lightly floured surface and roll out to make a rectangle approximately 9 x 12 inches. With a pizza cutter, cut the 9-inch side into thirds, the cut crosswise into 4 equal sections to make twelve 3-inch squares.

Place about a tablespoon of the spinach filling in the center of each square, then fold the pastry over the filling to form a triangle. Pinch the edges to seal, or use the tines of a fork to crimp.

Note: The turnovers can be prepared ahead to this point, place in a single layer on a dish, covered tightly and refrigerated for a couple of hours.

Place turnovers on a parchment lined baking sheet. Repeat the process with the second sheet of pastry and the remaining filling. Whisk one teaspoon of water into the beaten egg, then brush lightly over each turnover. Bake until golden brown, about 16 to 20 minutes.

Serve warm or at room temperature.

Recipe Notes:
It is important to get all of the excess moisture out of the spinach to prevent the puff pastry dough from becoming soggy. You can reheat leftover turnovers in a 375° oven for about 3 minutes, turning once.

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