Three-Cheese Spinach Turnovers

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

Related: 5 Weeknight Dinners in One Grocery Bag

Prep Time
25 min
50 min


  • 2 tbsp olive oil, divided 
  • 1 clove garlic, minced
  • 8 cups baby spinach 
  • 1 large egg
  • ¾ cup full-fat ricotta cheese 
  • ⅓ cup grated Parmesan cheese 
  • ⅓ cup crumbled full-fat feta cheese 
  • 2 tsp fresh chopped dill
  • zest of 1 lemon
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 8 sheets whole-wheat phyllo dough


1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a large skillet on medium-high, heat one-quarter of oil. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add spinach and cook, stirring frequently, until wilted, 1 minute. Remove from heat and let cool slightly. When cool enough to handle, squeeze out excess water with a paper towel and roughly chop.

3. In a large bowl, combine egg, ricotta, Parmesan, feta, dill, lemon zest, salt and pepper. Add cooled spinach and stir to combine.

4. Lay 1 sheet of phyllo dough on a work surface and brush with some of the remaining oil. Repeat with 3 more sheets, brushing additional oil in between layers. Cut dough into 4 even strips lengthwise. Place ¼ cup filling at one end of each strip, then fold over to form a triangle. Continue to fold the triangle along the length of the strip. Place triangle on baking sheet and brush with additional oil. Repeat with remaining dough and filling to make 8 turnovers total. Bake until pastry is golden, 25 to 28 minutes.

Nutrition Information

  • Serving Size 2 turnovers
  • Calories 391
  • Carbohydrate Content 37 g
  • Cholesterol Content 87 mg
  • Fat Content 20 g
  • Fiber Content 4 g
  • Protein Content 16 g
  • Saturated Fat Content 8 g
  • Sodium Content 670 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g