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Spinach Turnovers Recipe

Spinach Turnovers Recipe photo by Taste of Home

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The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin

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Spinach Turnovers Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 16 Servings

30 10 40

Ingredients

2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
2-1/2 cups all-purpose flour
1/2 teaspoon salt
FILLING:
5 bacon strips, diced
1/4 cup finely chopped onion
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg, beaten
Salsa, optional

Directions

In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours.
In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg.
Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired. Yield: about 4 dozen.

Nutritional Facts 1 serving (3 each) equals 261 calories, 19 g fat (10 g saturated fat), 60 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Spinach Turnovers in Taste of Home October/November 1997, p27

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Spinach Turnovers

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Reviewed on Jan. 15, 2011 by danzrule

I havent made these yet, but am planning to soon. I was wondering if I should freeze half after they are baked or when there made but before baking ? They do look delightful. Karla , Ohio