Spinach and feta turnovers
Disinterested as I’ve been, I’ve still got to get dinner on the table most nights. Dinner has primarily consisted of boxed pasta and jarred sauce with a boring, steamed vegetable, but that’s about all I can take these days. Last night Bob said he’d make dinner. I’d bought feta cheese last week so I could make zucchini and feta patties with the last of the zucchini from last summer but I figured that would be too complicated for him with the draining, mixing and frying. I had a package of organic spinach so I decided to have him make a quiche with spinach and feta instead. I had him pull a package of puff pastry out of the freezer to defrost before he went to scrape paint in one of the third floor bedrooms.
Close to two hours later I realized that if I wanted dinner on the table before 9 I’d have to make it myself. I preheated the oven to 400 degrees, the temperature on the puff pastry package directions for a fruit dessert, and rolled out the puff pastry a little bit. I knew it was too late to make a quiche, so I wasn’t really sure of what to do with it once I rolled it. I decided to just cut it into squares and make little turnovers. I chopped an onion and sauteed it in a knob of butter. When the onion was soft and slightly browned I added a few cloves of garlic. About 30 seconds later I added the fresh spinach and stirred until wilted. I added about 4 ounces of crumbled feta, some fresh ground pepper, a few shakes of dried basil and oregano,and a pinch of nutmeg to the pan and stirred well. I put a spoonful of the spinach filling in each square of puff pastry and sealed the edges. I thought an egg wash would be nice, but didn’t feel like making the effort so I took out the Misto and sprayed each turnover with a little olive oil and stuck them on an ungreased baking sheet and baked for about 20 minutes, until the puff pastry was golden brown.
Aside from defrosting, the whole thing took about 30 minutes start to finish. The turnovers were delicious. Easier than spanakopita and much quicker.
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April 17th, 2008 at 5:05 pm
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