Spinach and Olive Turnovers

"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."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 30mins
30 turnovers





  • 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!

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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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