Spinach & Feta Turnovers

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Preparation info

  • Makes


    4 inch 10 cm ) triangular turnovers
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

These are an easy and quite portable version of a typical Greek-style spinach pie. Though those are usually made from filo dough, I think puff pastry is an easier alternative—though you could also roll up portions of this filling in a couple of layers of buttered, stacked filo dough if you prefer.


  • batch Instant Puff Pastry, or about 16 ounces (450 grams) prepared all-butter puff pastry
  • 2 tablespoons olive oil
  • 1 pound (450 grams) baby spinach leaves, coarsely chopped
  • ½ cup chopped fresh dill
  • 2 bunches scallions (green onions), white part and an equal length of the green, thinly sliced
  • 12 ounces (350 grams) feta cheese, crumbled
  • Freshly ground black pepper
  • Salt, if necessary after tasting
  • 2 large eggs
  • Egg wash: 1 large egg well beaten with a pinch of salt
  • 2 jelly-roll pans lined with parchment or foil


  1. Press the Instant Puff Pastry dough into a rough square, then roll it into a 12 × 16- inch (30 × 40-cm) rectangle. Roll gently, and if the dough resists, let it rest for 5 minutes, then roll again. If at any point the dough becomes too soft to handle, slide a cookie sheet under it and refrigerate for 10 to 15 minutes.
  2. Once the dough is rolled to the correct size, straighten the edges and make the corners even and then slide it into a prepared pan. Chill the dough while preparing the filling.
  3. Heat the oil in a wide sauté pan and add the spinach. Cook over high heat until the spinach begins to sizzle, then lower the heat to medium and cook, stirring occasionally, until the spinach has reduced to about 1 cup. Pour the spinach into a medium bowl and stir in the dill, scallions, cheese, and pepper. Taste carefully for seasoning—feta can be so salty that it might not be necessary to add any salt, but remember that the filling should be slightly overseasoned to make up for the addition of the eggs. Stir in the eggs.
  4. Set racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
  5. Remove the dough from the refrigerator and use a sharp pastry wheel to cut it into twelve 4- inch (10-cm) squares. Carefully brush the perimeter of one of the squares with the egg wash and place about 3 tablespoons of the filling in one corner, about ¼ inch (6 mm) from the edge. Fold the unfilled half of the dough over the filling to make a triangle. Use a fingertip to seal the two layers of dough together, pressing in about ¼ inch (6 mm) from the edge. Arrange the turnover on one of the prepared pans. Repeat with the remaining squares of dough and filling.
  6. After all the turnovers are on the pans, use the point of a small sharp paring knife to slash a ½- inch (1-cm) vent in the top of each. Brush the tops of the turnovers with the egg wash, being careful not to let any drip down the sides.
  7. Bake the turnovers for about 15 minutes, then move the pan on the top rack to the bottom one, and vice versa, turning the pans back to front at the same time. Continue baking the turnovers until they are well risen and deep golden, 10 to 15 additional minutes. Place the pans on racks to cool the turnovers.


Serve the turnovers warm or at room temperature as a snack or a first course. As a first course, I would serve them with a little tomato salad simply dressed with olive oil, salt, and a few torn leaves of basil.


Keep the turnovers at room temperature until you intend to serve them. For advance preparation, refrigerate the turnovers after they are formed, then egg wash and bake them an hour or two before you intend to serve them. Refrigerate leftovers and reheat at 350°F (180°C) for 10 minutes, then cool slightly before serving again.