In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two spinach and kale turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.
2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
2 1/2 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
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!!
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.
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.
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