Spinach and feta are a match made in heaven. Throw in some garlic, onion and flaky pastry and you have a snack ready to go for a pre-lunch snack, or a savoury breakfast on the run.
60 ml / ¼ cup Mirage® Margarine, melted
60 ml / ¼ cup Onion, diced
600 gm / 2 cups Spinach, chopped (fresh or frozen)
2 tsp Garlic, minced
400 gm / 1 cup Feta, crumbled
1 Recipe Quick Puff Pastry
1 Egg, for an egg wash
Salt and Pepper for garnish
- Prepare Quick Puff Pastry as directed, and place in the refrigerator.
In a large frying pan, melt the Mirage Margarine over medium heat. Add in the diced onion, minced garlic. Season with a few pinches of salt and pepper. Continue cooking until the onions are translucent and soft.
- Add the spinach and cook until the liquid has evaporated. If you’re using frozen spinach, all it to thaw first, but don’t drain the liquid. You want to reduce this liquid to intensify the spinach flavour.
- Once the liquid is reduced, turn off the heat and toss in the crumbled feta.
Transfer the filling mixture to a baking sheet to cool.
- When the filling has cooled, roll the quick puff pastry to a square slightly larger than 12” x 12” (30cm x30cm). Trim the edges, or for a more rustic look leave them as is.
- Measure out 4” intervals along 2 sides of the square, dividing the dough into a grid of 3 squares by 3 squares. Measure again to be sure; measure twice cut once applies here too.
- On each square place 3 tablespoons of the filling.
- Fold one side of the square over the filling to create a rectangle shaped turnover. Pull the dough up and over the filling, as it will stretch and hug the filling.
- Transfer the turnover to a lined baking sheet, and crimp the joining seams together with a fork.
- Repeat with the remaining turnovers.
- Once all the turnovers are complete. Place the in refrigerator to rest for 30 minutes. This will allow for more rise in the puff dough when it heads into the oven.
- Pre-heat oven to 450°F(260°C)
- Remove the baking sheet from the refrigerator. Mix the egg with 2 tbsp of water. Brush the tops of each turnover with the egg wash. Sprinkle each turnover with salt and pepper, and snip a small opening in the top of the turnover to allow steam to escape.
- Place the turnovers in the oven and bake at 450°F(260°C) for 3 minutes.
- Turn the temperature down to 375°F(185°C), and continue baking for 15-25 minutes, until the surface has an even, golden colour, and all the individual layers are no longer white. If you find the turnovers are colouring too fast, reduce your heat to 350°F(160°C) after the initial 3 minutes.
- Remove the turnovers to cool before enjoying as the centers can be extremely hot.
- Want to add some protein to the dish? Try adding in some peeled and deveined shrimp or crab meat.
- Once the turnovers are formed, and ready to go in the fridge to rest, you can transfer them to the freezer. Just pull the frozen turnovers, place them on a lined baking sheet and follow the baking instructions above. These make for a great after school snack that can be ready in less than 30 minutes.
- If there is any left over filling, store it in a freezer bag, in the freezer for up to a month.