Three-Cheese Spinach Turnovers
Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.
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Ingredients
- 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
Preparation
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