Spinach Turnovers Recipe

5 3 3
Spinach Turnovers Recipe
Spinach Turnovers Recipe photo by Taste of Home
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Spinach Turnovers Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.

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 small-curd cottage cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg, beaten
  • Salsa, optional

Directions

In a mixing 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.
Originally published as Spinach Turnovers in Taste of Home October/November 1997, p27

Nutritional Facts

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

  • 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 small-curd cottage cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg, beaten
  • Salsa, optional
  1. In a mixing 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.
Originally published as Spinach Turnovers in Taste of Home October/November 1997, p27

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hpandpn User ID: 7485199 46676
Reviewed Nov. 21, 2013

"I have made these since i was a teen and the recipe was first published. Every time I make them, they get devoured and everyone loves them! Perfect for an easy but impressive appetizer :)"

MY REVIEW
danzrule User ID: 4674624 202393
Reviewed Jan. 15, 2011

"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"

MY REVIEW
Sweethomemountainmama User ID: 1901539 47982
Reviewed Jul. 17, 2008

"These were easy and delicious! My friends loved them!"

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