1.08.2013

spinach & kale turnovers

[via Cooking Light]
Spinach and kale are my two favorite greens. The sound of popping them in some dough and baking them was a pretty collaboration to my ears. That's exactly what Cooking Light did in this recipe. It sounds easy, delicious, and guilt free. Let's try it out!

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

Preparation

  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.
[recipe via Cooking Light]

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