Tonight's dinner was fantastic! We made these turnovers from the Jan/Feb issue of Cooking Light, and served it with some pine nut couscous and mandarin oranges. Yum yum! The filling reminded me of the Spinach and Feta Stuffed Foccaccia I made last summer. Anyway, I really liked these a lot. He was a little put off by the amount of spinach and kale, but ultimately agreed that he would eat them again. I am planning to take the leftovers for lunch tomorrow, because the magazine claims that they make excellent lunchbox food warmed up the next day. We shall see!
Spinach and Kale Turnovers
In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.
2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg (Note: I also added some cayenne!)
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
Yield: 8 turnovers
Photo added retroactively on February 19, 2008: