Spinach and Kale Turnovers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two spinach and kale turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1 garlic clove, chopped |
3 cups chopped kale (about 1 small bunch) |
1 (6-ounce) package 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 (such as pillsbury) |
cooking spray |
2 1/2 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon 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.
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