I made this with pie crust and blue cheese because that's what I had on hand - it had almost the exact same amount of calories as stated here. The filling was delicious even though I forgot the nutmeg and the flaky pie crust made me feel like I was indulging. I will definitely use this filling again in a pie of some sort, maybe with chicken or chicken sausage. Pie crust was easy to work with after it sat on the counter for 30 min. I used flour when rolling it out.
Spinach and Kale Turnovers
sma1978 Posted: 01/23/09
cookylady Posted: 10/12/10
Using (16 oz) refrigerated pizza dough, this made 6 good size turnovers. I added 2 tbs chopped kalamata olives along with 1/4 cup toasted pine nuts, as someone else suggested and these were delicious.A perfect take along meal for my vegetarian adult daughter to take to night grad school for dinner.
oldruth Posted: 06/04/10
We really like these, but with a few changes. I used my whole wheat bread dough instead of the commercial kind: lower in both fat and sodium. I had fresh kale from a CSA and I combined spinach & Swiss chard. Added 1/4 c. toasted pine nuts, tripled the garlic and cooked the kale for 5 minutes before adding the softer greens. Served with a carrot & cranberry salad, and a plate of cruditÃ©s.
iluvkale Posted: 02/24/12
Delicious! I made a quicker version by filling small whole wheat pita pockets with the kale and spinach mixture. I then baked them at 375 for 10-15 min until the pitas were toasted and the cheese was melted.
clairexandra Posted: 02/23/12
These were DELICIOUS!!! We used the pillsbury pizza crust dough. I don't think we changed the recipe at all, and we pretty much eyeballed all measurements. We would definitely make these for company and will certainly use this recipe often in the future!
mlnick Posted: 05/09/13
My family is not usually enthusiastic about cooked greens, but these were a hit and will be made again.
Bridget77 Posted: 04/10/13
I used 3 cloves of garlic, and a mix of kale, Swiss chard, and baby spinach (because that's what I had on hand). Our store does not sell bread dough, but we found an 11 oz tube of premade thin crust pizza dough. It worked perfectly, just unrolled on a floured cutting board, and cut into 8 squares, turned the dough over into triangles. A trick is to use a lot more of the mixture in each square than you would think! Microwaved the leftover turnovers for lunch and they were good but the bread part was soggy. I guess like anything microwaved. The flavor was a lot of like spanakopita, but I imagine less fattening.
rainblossom82 Posted: 02/09/13
These are very good!
teafortwo Posted: 02/19/13
I make these often. My kids LOVE them; they fight over the left overs the next day. I use reduced fat buttermilk biscuits and follow the recipe as is.
CristaD Posted: 04/23/13
The filling for this turnover was DELICIOUS!! It definitely reminded me of spanakopita. Like another reviewer, I also added Swiss chard, along with the kale & spinach, and sautéed the greens until they were very tender. I used French bread dough, as the recipe suggested, and will likely try pizza dough next time. This recipe is a serious winner and one I will make again.
StephanieLark Posted: 08/23/13
Fantastic method recipe - would work with many other fillings. I used Trader Joe's buttermilk biscuits (I can actually read all of the ingredients on the label!) and they turned out beautifully. I did add in some red pepper flakes for a bit of spice and some meatless smoked apple sausage that I crumbled & browned and added in with all the greens. I saved myself some time by pre-cooking the filling & the night before when I had more time, then assembled and baked the next night for dinner. Worked beautifully! Served with warm marinara sauce which made these almost like mini calzones. Wonderful!!