It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.

Press "Enter" to Search

×
  • kale and spinach turnoverskale and spinach turnovers
    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
  • kale and spinach turnoverskale and spinach turnovers
    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
  • kale and spinach turnoverskale and spinach turnovers
    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
  • kale and spinach turnoverskale and spinach turnovers
    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

kale and spinach turnovers

Katherine GirlingRecipe by katherine girling
Entrees | Serves 8

Prep. Time: 30 min. | Cooking Time: 18 min.



 

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
pasta with kale and walnut pesto
kale recipes for kids
Pineapple Cucumber and Kale Smoothie






Notes & tips: couple days before using them. Kale loses its flavor, tasting more and more like cabbage with a flat, bitter flavor the longer you store it.

INGREDIENTS
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 garlic clove chopped 
  • 3 cups chopped kale (about 1 small bunch), stems removed 
  • 6 oz 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, or use your own homemade dough Cooking spray or additional olive oil 
  • 2 1/2 tablespoons grated fresh Parmesan cheese


LOOK WHO IS “DOING IT" WRITING ABOUT COOKING!

E-NEWS

Write a review of your favorite
studio, teacher, restaurant in Ashburn
Ashburn
Start "doing it" here with us