Spinach and Kale Turnovers

Spinach and Kale Turnovers (Adapted from CL)

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, minced
3 cups chopped kale
6 ounces baby spinach
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
3 ounces crumbled feta cheese
12 ounces prepared whole-wheat pizza dough (I used the 12 ounce version of our favorite recipe)
2 1/2 tablespoons fresh grated Parmesan cheese

Preheat oven to 375

In a large skillet, heat oil over medium-high. Add onion - sauté until tender and lightly browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add kale and spinach - sauté until kale is tender, about 6 to 8 minutes. Stir in pepper, salt and nutmeg. Remove from the heat and let cool slightly. Stir in the feta.

Evenly divide the dough into 8 pieces - roll each piece into a 5" circle. Evenly divide the kale mixture between the circles, leaving a 1/2" border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge and crimp edges of dough to form a rim.

Gently transfer turnovers to a baking sheet lightly coated with olive oil spray. Lightly coat the tops of the turnovers with olive oil spray and scatter them with the Parmesan cheese. Bake until golden brown, about 15 to 20 minutes. Remove and let sit for about 5 minutes before serving.

Makes 8 turnovers.

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