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kale and spinach turnovers

 
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kale and spinach turnovers

Published: 30-05-2013 - Last Edited: 16-11-2020

kale and spinach turnovers

a tasty vegetarian meal on the go

These turnovers are perfect served with a soup, salad, or enjoyed alone as a savory snack. Great made ahead and brown-bagged.

Reheat in a toaster oven.

Preparation:

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.

Fold 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 or olive oil.

Lightly coat turnovers with cooking spray or oil; sprinkle each turnover with a teaspoon of 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.



Read more articles on kale below:

”¢ raw kale salad
”¢ 10 health benefits of eating kale
”¢ crispy kale chips
”¢ savory bread pudding with kale
Ӣ pasta with kale and walnut pesto
”¢ kale recipes for kids
”¢ Pineapple Cucumber and Kale Smoothie

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