Spinach and Feta Turnovers – Guest Post by Katherine Martinelli

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Spinach and Feta Turnovers Recipe | JustOneCookbook.com

Today I invited my blog friend Katherine from Katherine Martinelli to Just One Cookbook as she just published her first e-cookbook called Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning!  I’m really excited because she’s my good blogger friend and this cookbook is about puff pastry!  If you have been following my blog, you probably know that I rarely make desserts, and if I do, it’s mostly with puff pastry sheet.  Without further ado, please welcome Katherine with delicious Spinach and Feta Turnovers!

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Katherine MartinelliI am so honored to be guest posting Just One Cookbook today! Although Nami and I have never met I feel like we are friends. Even through emails and blog posts I can tell that she is a warm, kind soul who always tries to make time for everyone. I always enjoy emailing with Nami about blogging and food, and I want to try every single gorgeous dish that she makes. I feel so lucky to have Nami as a blog friend.

Today I am thrilled to share some very exciting news: I just published my first cookbook! It’s called Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning and it is an e-cookbook. It was published by Hang Time Press, a lovely new media publishing house, and is available on Amazon Kindle and Barnes and Noble Nook for just $2.99. I hope you’ll check it out!

Puff Pastry at Brunch by Katherine Martinelli

All the recipes in the book call for prepared puff pastry, an ingredient that I’ve become obsessed with in recent years. I always have some stashed in my freezer and I can’t begin to tell you how often it has come to the rescue. Here I’ve used it as the base for one of my favorite meals: brunch. Although there are only 10 recipes, each one is really just a jumping off point for other recipes and I provide lots of ideas for variations.

Spinach and Feta Turnovers II

Living in Israel, I’ve been exposed to so many new cuisines. Bourekas, a kind of savory turnover, have become a staple of my diet and are the inspiration for this recipe. They are common throughout the Middle East, Mediterranean, and North Africa and come with all kinds of fillings, from potato to “pizza.” Spinach and feta is one of my favorite flavor combinations, and it works perfectly here. These are great for brunch, but work just as well as a breakfast on the run. I like to freeze some to reheat them for an easy snack.

Spinach and Feta Turnovers III

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Spinach and Feta Turnovers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 Turnovers
Ingredients
  • 1 teaspoon olive oil
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 7 ounces fresh spinach leaves
  • Salt and pepper
  • 1 teaspoon fresh lemon juice
  • 1 egg, separated
  • 3 ounces crumbled feta
  • 12 ounces frozen puff pastry, defrosted
  • Za’atar* (optional)
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until just softened (be careful not to burn the garlic). Add the spinach and cook, stirring often, until fully wilted, about 3 minutes.
  2. Remove from the heat. Season lightly with salt and pepper and vigorously stir in the lemon juice and egg yolk (reserve the egg white for later). Transfer the mixture to a bowl and allow to cool.
  3. Once the spinach is cool enough to handle, squeeze out as much liquid as possible and roughly chop. (I realize that it seems counter-intuitive to put liquid in then squeeze it out, but after countless test runs this process led to the best results.) Return spinach to the bowl and thoroughly mix in the feta.
  4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  5. Roll out the puff pastry to a rectangle about ⅛ inch thick and 12 by 18 inches. Cut into 6 even 5 to 6 inch squares. Put a spoonful of the spinach-feta mixture into the center of each puff pastry square. Fold the puff pastry over to form a triangle. Press down with a fork along the edges to tightly seal.
  6. Transfer the turnovers to the prepared baking sheet. Brush with the reserved egg white and sprinkle with za’atar, if using. Put in the oven and bake for 20 minutes, or until golden brown.
  7. Remove from the oven and allow to cool slightly before serving. Spinach-feta turnovers are excellent warm or at room temperature, and can also be made ahead and frozen.
  8. To freeze, lay flat on a baking tray and put in the freezer. Once frozen, transfer to freezer bags. To re-heat, simply bake in a pre-heated oven for 10 to 15 minutes, until warmed through.
Notes
*Za’atar is a Middle Eastern and North African spice blend most commonly made up of some combination of dried thyme, oregano, marjoram, sumac and sesame seeds. It is available at specialty food shops in the US and can be ordered from online spice shops such as The Spice House and Penzeys Spices.

 

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  1. yay! Katherine is one of my newly found favourite food Bloggers. She is truely an inspiration and I am so excited for her and her new cookbook! Thanks Nami for letting her guestpost here!

    Katherine your Turnover look devine and so perfect! Its lunch time here right now and I d finnish them all!

    Now I have to check out where I can get Za’atar! Learned a bunch of new things here. Thank you! =)

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  2. Oh, these look so good I could eat that whole basket of them! The combination of spinach and feta is one of my absolute favorites and I much prefer pastry dough to the Greek version of this in phyllo. Great guest post!

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  3. These turnovers look perfectly delicious! I could eat too many I promise you right now 😀
    Some sauce is all I need 😀
    What a fabulous guest post!

    Cheers
    Choc Chip Uru

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  4. Its a pleasure to see Katherine at your amazing blog, Nami. The spinach feta combo is sensational. I have never tried my hands on a puff pastry and what better way to begin with! And for me, Za’atar is definitely not optional 😉
    Congrats on your first cook book Katherine :-)

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  5. Wonderful, I didn’t know about Katherine’s e-book. Congrats! This turnover looks wonderful. I agree, living in the Middle East, I’ve seen turn overs filled with all kinds of things. Great guest post, Nami!

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  6. Love the spinach and feta combo! I have had some questions related to puff pastry and I didn’t know who to ask.. Thank you for introducing us to Katherine, I hope I can get my answers from her :)

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  7. Congratulations on your book and thanks for sharing your recipe. I’m a bit puff pastry challenged, however your recipe is enough to get me out of the gate. Thank you Nami for inviting Katherine.

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  8. Jennie @themessybakerblog

    These look so yummy. Your pictures are absolutely beautiful. I love the flavor combo of these turnovers- classic!

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  9. Really beautiful spinach and feta turnovers! Congratulations Katherine on the book!! Well done!

    Thanks Nami for introducing me to a great blogger. :)

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  10. How could someone NOT buy your cookbook after seeing these! These sounds a lot like spanakopita which I absolutely love, so I can’t imagine having any leftovers from one batch! These look scrumptious!

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  11. Hi Nami, this is a wonderful guest post I love Katherines blog, she always has something delicious going on. Katherine these turnovers are one of my favorites and I wish mine came out of the oven looking as pretty as yours do. Congrats on your e-book that is so cool. Hope you both have a lovely dy.

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  12. The turnovers look terrific. It’s spinach season now so they are a great seasonal snack idea and I think I have already tasted feta with spinach and enjoyed this combination a lot. A Lebanese friend once made me taste zaatar on flat bread with some oil. It was delicious. I must try to see if I can buy it here. Wonderful post, Katherine! I’m very happy to meet you!

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  13. Congrats sweetie! I am so glad you published a ebook! Katherine, your dish look fantastic, I love this combination!!!!

    Nami, I love your pick of a guest blogger! I enjoyed reading it very much, and drool over her food!!:))
    Have a lovely day!!!

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  14. Hello, Katherine.

    Love spinach turnovers whether they’re made with puff pastry or phyllo and the za’atar is great on flatbreads breads or on roast chicken so I imagine it would add a lot of flavour to these as well.

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  15. Hi Nami,
    It’s great to see Katherine doing a guest post on your blog. I love her presentation, style and recipes. These turnovers looks great. No stress with the ready to use puff pastry.
    Have a wonderful trip Nami.

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  16. So glad to see Katherine guest posting here on your blog Nami! She does have some amazing talent for many different cuisines. The turnovers do look delicious, especially after seeing the filling ingredients. Delicious post!

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  17. thsank you for a freat recipe. i forgot how much i love fetas cheese have not used it for years. have been eating thai food i make and bbq also,
    best wishes

    alan

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  18. Hi Nami,
    This is looking so delightful and appetizing. A very well made post with beautiful pictures. Loved anything with spinach and its looking wonderful. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

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  19. Faye Levy

    Your recipe sounds good.

    If you cooked the spinach dry in the skillet first, then squeezed it, then chopped it, then heated it briefly with the sauteed onion, do you think you could avoid having to squeeze it after adding the lemon juice and egg yolk?

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    • Thank you Faye! That’s a great idea. I tried a quite a few methods before settling on the somewhat odd but very effective squeeze *after* adding liquids method, but will have to give this a go next time! Perhaps it will end up in the next edition :-)

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  20. I haven’t played with puff pastry for years — it’s time again, don’t you think? Nice thorough instructions, interesting ingredients — sounds terrific. I love the combo of spinach and feta; bet I’d like this! Thanks for a great post.

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  21. Great to see you Katherine on Nami’s blog. Congrats on releasing your book. These spinach and fetta triangles look like the perfect snack. I’m sure I’d find it hard to stop at just one!

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  22. Chandani

    The only trouble with making these would be nothing will be left for others by the time I am done making it. Absolutely yummy.

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  23. Katherine, I couldn’t agree more with you about Nami. Great friend and one of these days, I’m going to ensure I meet her in person! Congratulations on your e-book: it looks stunning, as do your turnovers. Living in Israel must be so exotic. I would never thought of eating these yummies for breakfast. But why not? Fabulous.

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  24. I love spinach and feta, it’s such a delicious classic combination, and these look fantastic. It’s so wonderful to see Katherine here on your blog as I am fan of Katherine’s work. Congratulation on the launch of your cookbook Katherine!

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  25. Hi Nami and Katherine,
    I love having a box of puff pastry in the freezer, I like the fact this is a savory recipe though. What a fun idea for a book. I love it how we have blogging friends who really should be our neighbors, huh.
    -Gina-

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  26. Good to see you here Katherine. Congrats on your ebook! I wish you much success with it. This spinach and feta turnovers sound delicious. They would make a wonderful snack or lunch.

    Nami, great guest post! :)

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  27. Congratulations on your first book! I love za’atar seasoning especially knowing that it’s topping puff pastry filled with spinach and feta! You said you make them in advance – do you freeze them? And if so, how do you reheat?

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    • Thank you!! Yes, I bake them as directed and then freeze them flat on a baking sheet before transferring to an airtight container. When I want one I just pop it in a pre-heated oven or toaster oven for about 10-15 minutes.

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  28. Nice to meet you, Katherine! Congratulations on your first cookbook and I hope more cookbooks to come. Thank you for sharing this wonderful and delicious looking turnovers and I want to thank Nami for having you as her guest.

    ~ ray ~

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  29. It’s so nice seeing you here on Nami’s blog, Katherine. Feta and spinach is a combination you find quite often in the ‘Ottoman’ cuisine and with a reason: It works so well together!

    Funny how you mentioned bourekas. As my first thought when I saw your turnovers was “Börek!” which is the Turkish word for bourekas, basically. I love them and as Turkish cuisine is widespread in Germany, you could buy Böreks in my old school during recess.

    Cheers and thanks for sharing,
    Tobias

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  30. So wonderful to find Katherine here…with one of her amazing puff pastry dishes. I just made her cinnamon buns…so yummy! And I’d love these turnovers, too :) Great post by two of my favorite bloggers~

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  31. Thanks Nami for introducing us to Katherine :) I can’t wait to check out her blog too ~ I think spinach and feta go so well with each other ~ I really like how easy this recipe is too can’t wait to give it a go sometime 😀

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  32. My favourite pies ever. I mean as middle eastern, I grow up on such food, but our traditional spinach pie made with the yeast dough. It’s good to try it with puff pastry, it looks like the greek spinach pie, thanks for sharing.

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