Spinach and Olive Turnovers Recipe

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Spinach and Olive Turnovers
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Ingredients
11
Count
Nutrition
278
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. FOR THE TURNOVER DOUGH:.
  2. Sift the flour into a large bowl and stir in the cubed butter until just combined.
  3. Make a well in the center of the flour, add almost all of the water and mix with a wooden spoon to a slightly sticky dough with a knife, adding more water if necessary. Gather up the dough.
  4. Turn the dough onto a well floured surface and lightly press together until almost smooth taking care not to over work the dough.
  5. Roll out to a neat 8 x 16 inch rectangle, trying to keep the shape fairly square.
  6. Fold the third top toward you, then the bottom 1/3 away from you to form a squarish shape. Give the dough a 1/4 turn making sure the finished seam is on the right.
  7. Then, re-roll the pastry to an 8 x 16 inch rectangle taking the same care as you did with the first roll. Fold the top down and the bottom up once again and wrap in cling wrap and put in the fridge for 30 minutes.
  8. Once the 30 minutes is up repeat the above step twice more. Refrigerate it again for another 30 minutes.
  9. This folding and rolling gives the dough a flaky consistency.
  10. Roll the dough to 1/8 inch thick and cut out your circles. You should get 30-3 inch circles.
  11. Preheat your oven to 350'F.
  12. Brush a large baking sheet with butter or oil.
  13. FOR THE FILLING:.
  14. Wash and dry your spinach leaves thoroughly. Then shred it finely and place in a medium bowl.
  15. Crumble the Feta Cheese over the spinach and add the pitted olives, rosemary and garlic.
  16. Spread the pistachio nuts on a baking tray and toast under a moderately hot grill for 1-2 minutes. Cool and chop finely.
  17. Add to the spinach mixture with the beaten egg and stir until well combined.
  18. Place two teaspoons of this mixture on each of the cut out dough circles and then pinch the edges to seal.
  19. Place on the prepared baking tray; brush each turnover with the beaten egg and bake for 15 minutes until golden and crisp. Serve hot.
  20. Bon Appetit!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.31 Kcal (1165 kJ)
Calories from fat 173.59 Kcal
% Daily Value*
Total Fat 19.29g 30%
Cholesterol 81.19mg 27%
Sodium 172.27mg 7%
Potassium 68.69mg 1%
Total Carbs 20.8g 7%
Sugars 0.55g 2%
Dietary Fiber 1.02g 4%
Protein 5.65g 11%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 6%
Iron 0.6mg 4%
Calcium 68.4mg 7%
Amount Per 100 g
Calories 307.41 Kcal (1287 kJ)
Calories from fat 191.74 Kcal
% Daily Value*
Total Fat 21.3g 30%
Cholesterol 89.67mg 27%
Sodium 190.29mg 7%
Potassium 75.88mg 1%
Total Carbs 22.98g 7%
Sugars 0.61g 2%
Dietary Fiber 1.12g 4%
Protein 6.24g 11%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 6%
Iron 0.7mg 4%
Calcium 75.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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