Spanakopita Spinach Turnovers

Layers of delicate, flaky pastry envelop a luscious filling of spinach and feta, creating a perfect dish for a holiday brunch or as an appetizer before a festive Christmas party.


 Phyllo dough  Spinach & Swiss chard Olive oil  Ghee or butter Onion or Scallion Feta Egg Herb and Seasoning

Blanch the spinach first. Sauté the onions, add the chopped spinach. Mix in the feta and egg.


Place the butter in a sauce pan and gently heat it until the butter is fully melted.


Brush the phyllo dough sheets with ghee. Place a spoonful of the filling and fold into triangles.


Make an assembly line to create several turnovers at once. 


Arrange the triangles on a baking sheet. Brush with egg wash.


Sprinkle seeds and bake for 30-35 min until golden brown.


Serve with salad or soup Serve as an appetizer with hummus or mutabal Serve with a yogurt dip or whipped feta dip

Creamy Hummus

Pink Pickled Turnip

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