Spinach And Feta Turnovers

Spinach and feta turnovers are perfect for serving as an appetizer, bringing on picnics or enjoying as a light snack! They’re like the cousin of spanakopita and couldn’t be easier to make!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Snack

Cuisine: American, Greek

Keyword: Spanakopita recipe puff pastry, Spanakopita with puff pastry, Spinach and feta mini pastries, Spinach and feta pastries, Spinach and feta turnovers, Spinach triangles puff pastry

Servings: people

Calories: 161kcal

Equipment

Ingredients

1 pound frozen puff pastry sheets thawed
2 cups spinach fresh or frozen
1/2 cup shredded mozzarella
1/2 cup crumbled feta
1/2 tsp salt
1/2 tsp parsley fresh or dried
1/2 tsp oregano fresh or dried
dash of chili flakes optional
2 eggs divided

Instructions

*Make sure your puff pastry is thawed before starting. This can be done by setting the puff pastry in the fridge overnight or by leaving it to thaw at room temperature about an hour before beginning the recipe.
Preheat your oven to 350 degrees F and line 2 sheet pans with parchment paper. Set aside.
Make the filling: In a large mixing bowl, combine spinach (If using frozen, thaw and drain it. If using fresh, sauté and drain it), shredded mozzarella, feta, salt, parsley, oregano, and chili flakes. Whisk up 1 egg and add it to the spinach mixture. Mix to combine.
Unroll both sheets of thawed puff pastry and cut into 9equal squares (18 total). Divide the filling among the pastry squares. You only need a heaped tbsp of filling per pastry.
Working one by one, fold the pastry to meet the opposite corner(this will create a triangle shape) and pinch the edges to seal. Place the turnovers on your baking sheets lined with parchment paper.
In a small bowl, whisk the remaining egg with a splash of water and use a pastry brush to egg wash the surface of each pastry. Sprinkle with sesame seeds and bake for 25-28 minutes.

Notes

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Nutrition