Completely thawing the puff pastry makes it effortless to roll out. Feta can be quite salty, so be sure to taste the filling before adding more seasoning.
To Freeze: Freeze unbaked turnovers on a baking sheet lined with parchment paper. Once frozen, wrap turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer for up to 2 months.
To Bake From Frozen: Unwrap frozen turnovers, and bake as in step 4, adding 5 to 10 minutes to the baking time.
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cups crumbled feta (8 ounces)
- 2 to 4 Tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- coarse salt and ground pepper
- 1 large egg, beaten with 2 Tbsp water, for egg wash
- all-purpose flour, for work surface
- 1 box (17.3 ounces) frozen puff pastry, thawed but still cold
1. In a medium skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and pepper, and set aside.
2. Preheat oven to 375 degrees, with rack in upper and lower thirds. On a lightly floured work surface, roll out each portion of dough (still folded in thirds) into a 12-inch square; cut each into quarters to form a total of 8 equal squares.
3. Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges.
4. Transfer turnovers to two baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes, rotating sheets halfway through.