Spinach and goat cheese turnovers

By Paul Lillakas
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SERVES
8

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 4 cups baby spinach
  • 150 grams goat cheese, divided into 8 pieces
  • 1 (425 grams) sheet frozen puff pastry, thawed in refrigerator
  • 1 egg, beaten

Directions

  1. Preheat oven to 350F. Line baking sheet with parchment paper.
  2. Heat olive oil in large skillet over medium heat; add onions and garlic and cook, stirring, for one to two minutes. Add salt, a splash of water and baby spinach. Continue to cook, stirring occasionally, until spinach is wilted, about one to two minutes more. Remove from heat.
  3. Divide puff pastry into eight equal rectangles on prepared baking sheet.  Place one goat cheese piece onto one side of each rectangle, pressing down into even layer. Top with spoonful of spinach mixture. Brush beaten egg around edge of pastry. Fold pastry over to cover spinach and cheese, pressing lightly to seal edges.  Optional: score tops lightly with paring knife to create decorative crosshatched pattern. Brush tops with remaining egg. Bake for 30-40 minutes, or until golden brown.

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