I probably should have planned a dish that was not so involved for dinner tonight, but I went ahead with these Spinach and Kale Turnovers anyway. Once I got into the groove, it didn't take as long as I feared! The original recipe called for a canned dinner roll dough, but I went ahead and whipped up a slightly smaller batch of our favorite Whole-Wheat Pizza Dough to use instead as it comes together in a snap.
While we waited on the dough to rise, I busied myself with the filling which is simply sautéed onions, garlic, chopped kale and tender baby spinach. The obligatory seasonings of salt and fresh ground black pepper are added, but an unusual pinch of fresh grated nutmeg brought just a subtle touch to heighten the fillings flavor. After a few minutes off-heat to cool slightly, a heaping mound of salty feta is added to round out the filling. The dough is equally divided and rolled out into small circles - the greens are then piled on and the dough is folded over to create the turnover. You could just crimp the edges with a fork if desired, but we gave them a thick ridge around the outside by folding the bottom piece of the dough over the top lip and sealing them together. The stuffed turnovers are finally spritzed with a bit of olive oil and showered with nutty Parmesan cheese before going into the oven. Now, these are fairly small, so we had a couple of them for a main dish - but you could also serve one of these as a side to another dish. I'm betting these will freeze quite well and should re-heat nicely for a quick weeknight meal or a light lunch!
Spinach and Kale Turnovers