Spinach and Olive Turnovers

Submitted by Chef Joey Z.

"My cousin sent me a copy of the Essential Vegetarian Cookbook. It has so many delicious meatless recipes in it I know I'm going to have a great time trying them out. I didn't use any feta cheese, butter or egg in mine as I wanted to do a Vegan dish. Instead I replaced the Feta with vegan cheese, the egg with tofu and the butter with Earth Balance Vegan Margarine. I also added mushrooms, sun dried tomato and pine nuts to mine. I cooked the mushrooms and pine nuts together in my saute pan. I only got 2 dozen out of my recipe because I used a 4 inch round cookie cutter instead of a 3 inch one. I used 2 rounded teaspoons of filling for each. I served them with prepared mustard. The consistency of the dough was really nice and it was very forgiving and great to roll out. I made my filling while the dough was resting in the fridge the second time, but you can do it as per the instructions of this recipe too."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Yields: 30 turnovers

ingredients

• FOR THE TURNOVER DOUGH

• 2 cups all-purpose flour
• 6 1⁄2 ounces butter (cut into small cubes)
• 3⁄4 cup water
• 1 egg (lightly beaten for glazing the turnover)

• FOR THE FILLING

• 2 ounces english spinach leaves
• 3 1⁄2 ounces feta cheese
• 2 tablespoons black olives (pitted and chopped)
• 2 teaspoons rosemary (fresh and chopped)
• 1 garlic clove (crushed)
• 2 tablespoons pistachio nuts (shelled)
• 1 egg (lightly beaten)

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!