Giant Spinach and Feta Cheese Turnovers
This is the Giant Spinach and Feta Cheese Turnovers recipe.
- Prep: 30 min
- Cooking: 25 min - 30 min
- Refrigeration: 30 min
Ingredients
- 5 cups (1.25 L) fresh spinach rinsed, patted dry and chopped
- 1 1/2 cup (375 mL) chopped leeks (white only)
- 1 cup (250 mL) Canadian Feta cheese crumbled
- 1 cup (250 mL) grated Mild Canadian Cheddar cheese
- 1/2 cup (125 mL) chopped walnuts
- 2 tbsp (30 mL) chopped fresh dill
- 2 tbsp (30 mL) chopped fresh basil
- 2 tbsp (30 mL) chopped fresh parsley
- Salt and pepper to taste
- 2 eggs
- 2 tsp (10 mL) cornstarch
- 4 Squares butter pastry
- 1 egg beaten
- Butter Pastry
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) salt
- 2 tsp (10 mL) baking powder
- 1/2 cup (125 mL) melted butter
- 1/2 cup (125 mL) Milk
- 1 whole egg
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Preparation
Preheat oven to 400 °F (200 °C).
In skillet, cook spinach until reduced. Strain and place in large bowl. Add leeks, Canadian Feta cheese and Mild Canadian Cheddar cheese, nuts, fresh herbs and mix well. Season to taste with salt and pepper.
In other bowl, whip eggs and cornstarch. Add to spinach mixture and mix well.
Place each rolled-out dough circle (4) on floured surface, and place 1/4 of spinach mixture on top half of each circle. Fold dough over filling to form a half-moon and sealing edges with fork or fingers. Brush turnovers with beaten egg. Place in buttered baking pan and bake for 20 to 25 minutes.
Serve immediately with green bean salad.
Butter Pastry:
In large bowl, mix flour, salt and baking powder. Set aside.
In other bowl, beat together butter, milk and egg. Pour liquid ingredients all at once into dry ingredient mixture. Work dough with fork or with hands to gather dough together. Shape into ball and place in bowl.
Cover and refrigerate for at least 30 minutes. Divide dough into 4 balls. On floured surface, roll out each ball with rolling pin and cut in circles.
