Spinach-Feta Turnovers

Spinach-Feta Turnovers (Adapted from Everyday Food)

2 tablespoons olive oil
1 1/4 cups chopped onion
2 garlic cloves, minced
4 10 ounce boxes frozen chopped spinach, squeezed dry
8 ounces crumbled feta cheese
3 tablespoons fresh lemon juice
1/8 teaspoon ground red pepper
salt and fresh ground black pepper
1 large egg
2 tablespoons water
1 box prepared frozen puff pastry, thawed

In a medium skillet, heat oil over medium. Add onions - cook until tender, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute. Scoop the mixture into a large bowl - mix in spinach, feta, lemon juice and cayenne. Season to taste with salt and fresh ground black pepper.

Preheat oven to 375

On a lightly floured surface, roll out each piece of puff pastry into a 12" square. Divide each piece into quarters. Evenly divide the spinach filling between the 8 square pieces.

In a small bowl, whisk together egg and water. Lightly brush two adjoining edges of each square with the egg wash - fold edges over filling and press firmly to seal and form a triangle. Use a floured fork to crimp the edges. Transfer the turnovers to parchment line baking sheets and brush the tops of each with the remaining egg wash. Bake, rotating sheets halfway through, until golden and puffed - about 35 to 40 minutes. Remove and let stand for 5 minutes before serving.

Makes 8 turnovers.

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