- Calories 184
- Caloriesfromfat 27%
- Fat 5.5g
- Satfat 2g
- Monofat 1.6g
- Polyfat 1.2g
- Protein 8.1g
- Carbohydrate 25.4g
- Fiber 2.7g
- Cholesterol 7mg
- Iron 2.3mg
- Sodium 516mg
- Calcium 110mg
Spinach and Kale Turnovers
Lee Harrelson
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.
How to Make It
Step 1
Preheat oven to 375°.
Step 2
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.
Step 3
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.
Step 4
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.
prairierosetwo's Review
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StephanieLark's Review
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!!
annabrooklyn's Review
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jellyjar's Review
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myzkyti's Review
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mlnick's Review
My family is not usually enthusiastic about cooked greens, but these were a hit and will be made again.
DixonVixon8's Review
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CristaD's Review
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.
Bridget77's Review
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.
famfindershaw's Review