Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 13

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.

Liz Zack
Recipe by Cooking Light January 2007

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
8 servings (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

184 calories; calories from fat 27%; fat 5.5g; saturated fat 2g; mono fat 1.6g; poly fat 1.2g; protein 8.1g; carbohydrates 25.4g; fiber 2.7g; cholesterol 7mg; iron 2.3mg; sodium 516mg; calcium 110mg.
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