Spinach-feta Turnovers

My mother-in-law absolutely loves spanakopita, so I looked at various spanakopita, spinach pie, spinach puff recipes and reduced it down to a basic filling that deemed would be the most tasty (and could be made with what I had on hand).

I always have frozen chopped spinach (I use it to make our dog’s Miette’s meatballs) but no phyllo. But I did have some leftover Dufour puff pastry and feta. I tucked it into the puff pastry and voilà, a delicious treat that was immediately devoured.

This makeshift recipe is a keeper!

Yields about 24 turnovers


  • 1 cup chopped onion
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 10-oz. frozen chopped spinach package, defrosted and squeezed
  • 2 large eggs + 1 egg for egg wash
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup grated parmigiano-reggiano
  • 1 tablespoon pine nuts, toasted and chopped
  • 1 tablespoon bread crumbs (optional)
  • 2 oz. feta, crumbled
  • 1 box frozen all-butter puff pastry (2 sheets), defrosted


Preheat the oven to 375 degrees. Line baking sheet with parchment paper.

Saute the onions with the olive oil until translucent and slightly browned, about 5 minutes. Add dash of salt and pepper and allow to cool slightly.

Mix spinach with onions, 2 eggs, nutmeg, cheese, feta, and pine nuts. Add bread crumbs if the mix is looking overly juicy.

Roll out each puff pastry sheet to about 12″x16″ and cut into 4″ squares.

Stuff about 2 tablespoons of the filling into the squares and fold over. It’s fine for the stuffing to be peeking out.

To make egg wash, mix 1 tablespoon water with egg. Brush tops with egg wash.

Bake about 20-30 minutes, until the top is golden brown.

Remove and let completely cool.