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Turnover Style Spinach Pie

I am looking for the recipe for spinach pies. They look like turnovers. I have only been able to find them in Rhode Island.

By Caroline from Johns Island, SC

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January 14, 20100 found this helpful

Ingredients

2 large eggs

1 10-ounce package frozen chopped spinach, thawed, squeezed dry

3/4 cup crumbled feta cheese (about 3 ounces)

2 tablespoons chopped fresh mint

2 garlic cloves, chopped

1/4 teaspoon pepper

1 10-ounce tube refrigerated pizza dough

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Preheat oven to 425°F. Lightly grease heavy large baking sheet. Whisk eggs in large bowl to blend. Transfer 1 tablespoon beaten eggs to small bowl and reserve for glaze. Mix spinach, cheese, mint, garlic and pepper into remaining eggs in large bowl.

Unfold dough on prepared baking sheet. Gently stretch dough to 11-inch square. Cut dough into 4 equal squares. Spoon 1/4 of spinach filling (about 1/3 cup) into center of each dough square. Fold 1 corner of each square over filling to opposite corner, forming triangle. Press dough edges together tightly with fork to seal. Using sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops of turnovers with reserved egg glaze.

Bake turnovers until filling is cooked through and tops are golden brown, about 15 minutes. Serve warm. Good luck.

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January 14, 20100 found this helpful

I prefer Spanakopita, which uses phyllo dough. I usually just mix chopped spinach, feta (already seasoned with sun-dried tomatoes, etc, from Trader Joe's is a favorite) and olive oil, fold like a flag and bake until golden.

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January 15, 20100 found this helpful

Is this it?

Cheesy Spinach Turnovers

1 lb. phyllo dough

3/4 c. sweet butter

Cheese Filing:

3/4 c. Monterrey Jack or feta cheese

1/2 c. cottage or ricotta cheese

1 egg, beaten

2 tbsp. chopped parsley

1/2 tsp. black pepper

Spinach Filling:

1/2 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed of excess water

1/2 onion, grated

3/4 c. Monterrey Jack or feta cheese

1/4 c. grated Parmesan cheese

1 egg, beaten

1/2 tsp. dried dill weed, optional

1/4 tsp. black pepper

Salt to taste

1. Thaw phyllo in package in refrigerator overnight. Melt the butter.

2. Prepare filling of your choice, mixing all ingredients until blended.

3. Unfold phyllo. Keep covered with waxed paper topped with lightly dampened towel while working to prevent drying out. Lightly brush melted butter over 1 sheet. Top with another. Brush again. Cut width wise into 2 inch strips.

4. Place about 1/2 tablespoon filling in bottom corner of each strip. Fold corner over to opposite side, covering filling, to form a triangle. Then fold, flat fashion, lengthwise of strip, following natural pattern of triangle. Trim or tuck in last fold of excess dough.

5. Place seam side down on lightly buttered baking sheet. Brush top with butter. Repeat with remaining dough and filling.

6. Bake at 350 degrees F. for 20-30 minutes or until golden brown. Serve hot.

Tips: Use clarified butter for best results. Larger triangles can be made for luncheon meals if you wish. Makes about 5 dozen turnovers.

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