Spanakopita Turnovers
These flaky, golden Spanakopita Turnovers transform the beloved Greek spinach pie into perfectly portioned hand pies that are as beautiful as they are delicious! The combination of buttery puff pastry, fresh spinach, and briny feta creates an irresistible savory treat that works equally well as an appetizer or a light meal.
Why We Love This Spanakopita Turnovers Recipe
This spanakopita turnovers recipe simplifies a traditional spanakopita recipe while maintaining its essential flavors! The use of store-bought puff pastry eliminates the intimidating process of working with phyllo dough, making these turnovers accessible to home cooks of all skill levels. The addition of Everything but the Bagel seasoning brings a delightful modern twist to this classic dish, while the yogurt in the filling adds a subtle tanginess and helps bind the ingredients together!
Ingredients You Need
- Puff Pastry: For ease, I like to use a pre-made puff pastry from the freezer section of the store! Make sure to thaw it in the refrigerator before using it.
- Spinach: Baby spinach is best for the smaller leaves.
- Salt: You will need salt for the filling as well as to help massage the spinach and break it down a bit.
- Scallions: Chopped scallions add a deeper savory flavor without being too overwhelming!
- Feta Cheese: I like to use a briny block feta, crumbled by hand, since it tends to be creamier and more flavorful than pre-crumbled varieties.
- Egg: You will need an egg in the filling as well as for the egg wash!
- Yogurt: Use plain Greek yogurt here to make the filling extra creamy with a slight tang.
- Spices: You will need black pepper, paprika and dried oregano to season the filling to perfection!
- Everything Seasoning: Everything but the Bagel seasoning on top of the turnovers adds an extra layer of flavor and a satisfying crunch!
How to Make Spanakopita Turnovers
- Preheat: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Massage Spinach: Place the baby spinach in a bowl and sprinkle with a pinch of salt. Use your hands to gently crush the spinach, breaking it down slightly.
- Make Filling: To the crushed spinach, add scallions, feta cheese, egg, yogurt, black pepper, paprika, and oregano. Mix until well combined.
- Prep Puff Pastry: On a lightly floured surface, roll out the puff pastry to smooth any creases. Cut the sheet into 4 equal squares.
- Assemble: Place 2 tablespoons of the filling into the center of each square. Fold each square into a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges for an extra seal.
- Top with Egg Wash & Seasoning: In a small bowl, whisk the second egg and brush it over the top of each turnover. Then, sprinkle Everything but the Bagel seasoning evenly over the turnovers.
- Bake: Place the turnovers on the parchment lined baking sheet. Bake for 25-30 minutes or until golden brown and puffed.
- Serve: Let the turnovers cool slightly before serving. Enjoy as a snack, appetizer or light meal! Serve with a dollop of Greek yogurt or tzatziki if desired.
Tips for Success
- Seal your turnovers properly by pressing firmly along all edges. This step prevents the spanakopita filling from leaking during baking. A little leakage is inevitable, but sealing properly will prevent too much leakage!
- If you notice the puff pastry becoming soft or warm while working, place the filled turnovers in the refrigerator for 15 minutes before baking. This helps maintain the distinct layers that create the characteristic flaky texture.
- Don’t skip the egg wash! The egg wash will help the everything seasoning to stick properly as well as give the turnovers a perfect golden brown color! If you skip this step, the color of the turnovers won’t get as brown.
Serving Suggestions
Serve your spanakopita turnovers warm or at room temperature. I love to serve these for meatless Mondays along with a Tabbouleh salad or Moroccan carrot salad. As an appetizer, arrange them on a platter with lemon wedges and a side of tzatziki sauce for dipping. They also make excellent additions to a Mediterranean mezze platter alongside zucchini baba ghanoush, olives, and roasted red peppers.
Frequently Asked Questions
You can assemble the turnovers and freeze them unbaked for up to one month. Bake directly from frozen, adding 5-7 minutes to the cooking time.
Store baked spanakopita turnovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
While fresh spinach is preferred, you can substitute with frozen chopped spinach. Thaw completely and squeeze out all excess moisture before using in the filling.
More Recipes to Try
- Chicken Liver Pate
- Prosciutto and Cheese Rolls
- Smoked Salmon Appetizer
- Artichokes with Mustard Vinaigrette
- Marinated Beet Carpaccio
Spanakopita Turnovers
Ingredients
- 1 sheet puff pastry thawed
- 2 cups fresh spinach
- 1/4 tsp salt plus a pinch for the spinach
- 1/2 cup chopped scallions
- 1 cup crumbled feta cheese
- 1 egg
- 1 tbsp yogurt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/2 tsp dried oregano
- 1 egg for the egg wash
- 1 tbsp Everything but the Bagel seasoning
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the baby spinach in a bowl and sprinkle with a pinch of salt. Use your hands to gently crush the spinach, breaking it down slightly.
- To the crushed spinach, add scallions, feta cheese, egg, yogurt, black pepper, paprika, and oregano. Mix until well combined.
- On a lightly floured surface, roll out the puff pastry to smooth any creases. Cut the sheet into 4 equal squares.
- Place 2 tablespoons of the filling into the center of each square. Fold each square into a triangle, pressing the edges firmly to seal. Use a fork to crimp the edges for an extra seal.
- In a small bowl, whisk the second egg and brush it over the top of each turnover. Then, sprinkle Everything but the Bagel seasoning evenly over the turnovers.
- Place the turnovers on the prepared baking sheet. Bake for 25-30 minutes or until golden brown and puffed.
- Let the turnovers cool slightly before serving. Enjoy as a snack, appetizer or light meal! Serve with a dollop of Greek yogurt or tzatziki if desired.
