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.
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.
Video
Notes
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.
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