Puff pastry replaces phyllo dough to produce handheld individual servings of spanakøpita, a Greek spinach-and-feta pie. As such, the turnovers are quicker to assemble (no buttering and stacking of sheets necessary) yet still bake to a crisp, golden, flaky finish. You can prepare and freeze the turnovers two months in advance, then bake them straight from the freezer. Because feta cheese is on the salty side, taste the filling before seasoning it.
Recipe information
Yield
Makes 8
Ingredients
Preparation
Step 1
In a skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and black pepper.
Step 2
Preheat oven to 375°F. On a lightly floured surface, roll out each portion of dough to a 12-inch square; cut each into quarters to form a total of eight 6-inch squares.
Step 3
Dividing evenly, spoon filling onto center of each square. Beat egg and water; lightly brush 2 adjoining edges of each square with egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges.
Step 4
Transfer turnovers to 2 parchment-lined rimmed baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes. Serve warm or at room temperature.
To Freeze
Step 5
Freeze unbaked turnovers on a parchment-lined baking sheet. Wrap frozen turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer up to 2 months. Unwrap frozen turnovers, and bake as in step 4, adding 5 to 10 minutes to the baking time.
