Spinach and Kale Turnovers |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Serve as a side dish with steak or roast chicken, or enjoy two turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven. Ingredients:
2 teaspoons olive oil |
1 cup onion (chopped) |
1 garlic clove (chopped) |
3 cups kale (chopped, 1 small bunch) |
6 ounces spinach (fresh baby) |
12 teaspoons black pepper (freshly ground) |
14 teaspoons salt |
18 teaspoons ground nutmeg |
34 cups feta cheese (crumbled) |
1 dinner roll (ounce can refrigerated dinner roll dough such as pillsbury) |
cooking spray |
212 tablespoons parmesan cheese (grated fresh) |
Directions:
1. Preheat oven to 375°.
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.
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.
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.
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