Spinach and Olive Turnovers

READY IN: 1hr 30mins




  • Sift the flour into a large bowl and stir in the cubed butter until just combined.
  • 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.
  • Turn the dough onto a well floured surface and lightly press together until almost smooth taking care not to over work the dough.
  • Roll out to a neat 8 x 16 inch rectangle, trying to keep the shape fairly square.
  • 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.
  • 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.
  • Once the 30 minutes is up repeat the above step twice more. Refrigerate it again for another 30 minutes.
  • This folding and rolling gives the dough a flaky consistency.
  • Roll the dough to 1/8 inch thick and cut out your circles. You should get 30-3 inch circles.
  • Preheat your oven to 350'F.
  • Brush a large baking sheet with butter or oil.
  • Wash and dry your spinach leaves thoroughly. Then shred it finely and place in a medium bowl.
  • Crumble the Feta Cheese over the spinach and add the pitted olives, rosemary and garlic.
  • Spread the pistachio nuts on a baking tray and toast under a moderately hot grill for 1-2 minutes. Cool and chop finely.
  • Add to the spinach mixture with the beaten egg and stir until well combined.
  • Place two teaspoons of this mixture on each of the cut out dough circles and then pinch the edges to seal.
  • Place on the prepared baking tray; brush each turnover with the beaten egg and bake for 15 minutes until golden and crisp. Serve hot.
  • Bon Appetit!