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Category: Hot
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, minced
4 (10 oz) boxes frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
4 tbsp fresh lemon juice
1/8 tsp cayenne pepper
Kosher salt and ground pepper
1 large egg, beaten with 2 tbsp water for egg wash
Flour for work surface
1 box frozen puff pastry dough, thawed but still cold
In medium skillet, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until tender about 5 to 7 minutes. Transfer to large bowl. Mix in spinach, feta, lemon juice and cayenne. Season filling with salt and pepper, then set aside.
Preheat oven to 375. On lightly floured surface, roll out each portion of dough (still folded in thirds) into a 12-inch square. Cut each into quarters to form a total of 8 equal squares.
Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two edges of each square with egg wash. Fold these edges over filling to form a triangle. Press firmly to seal. Crimp edges with floured fork.
Transfer turnovers to baking sheets. Brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes. Rotate sheets half-way through. Serve warm.
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SPINACH-FETA TURNOVERS
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Category: Hot
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
2 medium onions, chopped
2 garlic cloves, minced
4 (10 oz) boxes frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese
4 tbsp fresh lemon juice
1/8 tsp cayenne pepper
Kosher salt and ground pepper
1 large egg, beaten with 2 tbsp water for egg wash
Flour for work surface
1 box frozen puff pastry dough, thawed but still cold
In medium skillet, heat oil over medium heat. Add onions and garlic. Cook, stirring occasionally, until tender about 5 to 7 minutes. Transfer to large bowl. Mix in spinach, feta, lemon juice and cayenne. Season filling with salt and pepper, then set aside.
Preheat oven to 375. On lightly floured surface, roll out each portion of dough (still folded in thirds) into a 12-inch square. Cut each into quarters to form a total of 8 equal squares.
Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two edges of each square with egg wash. Fold these edges over filling to form a triangle. Press firmly to seal. Crimp edges with floured fork.
Transfer turnovers to baking sheets. Brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes. Rotate sheets half-way through. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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