Best Spinach And Kale Turnovers Recipes

SPINACH AND KALE TURNOVERS

Spinach and Kale Turnovers image

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.

Provided by michaela1112

Categories Spinach

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 cup onion (chopped)
1 garlic clove (chopped)
3 cups kale (chopped, 1 small bunch)
6 ounces spinach (fresh baby)
12 teaspoons black pepper (freshly ground)
14 teaspoons salt
18 teaspoons ground nutmeg
34 cups feta cheese (crumbled)
1 dinner roll (ounce can refrigerated dinner roll dough such as pillsbury)
cooking spray
212 tablespoons parmesan cheese (grated fresh)

Steps:

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.

Nutrition Facts : Calories 2334.4, Fat 177.1, SaturatedFat 119.8, Cholesterol 684.1, Sodium 13256.8, Carbohydrate 43, Fiber 3.3, Sugar 29.8, Protein 144.2

SPINACH AND KALE TURNOVERS

Spinach and Kale Turnovers image

How to make Spinach and Kale Turnovers

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

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
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese

Steps:

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.