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Greek Spinach and Feta Turnovers

Greek Spinach and Feta Turnovers with Tomato-Cucumber Salad

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Tonight we’re taking the classic components of Greek spanakopita, a pastry stuffed with spinach and feta, and turning it into weeknight-friendly turnovers. We add ricotta to the spinach filling for greater gooey, melty factor, then fill puff pastry squares, seal, and bake until golden and flaky. Served with (what else?) a traditional Greek salad, this is a plate that would make any yaya proud. Opa!

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Giuseppe

By Chef Giuseppe

  • Calories 710
  • Protein 20g
  • Total Carb 45g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 5 ounces
    • baby spinach
  • English cucumber
    • 1/2
    • English cucumber
  • cherry tomatoes
    • 3/4 pint
    • cherry tomatoes
  • oregano
    • 1/8 ounce
    • oregano
  • scallions
    • 3
    • scallions
  • red onion
    • 1
    • red onion
  • 5-inch squares puff pastries
    • 4
    • 5-inch squares puff pastries
  • feta cheese
    • 2 ounces
    • feta cheese
  • ricotta cheese
    • 4 ounces
    • ricotta cheese
  • Kalamata olives
    • 1 ounce
    • Kalamata olives
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 400°F. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Halve cucumber lengthwise, scoop out seeds with a spoon, and cut crosswise into 1-inch half-moons. Halve tomatoes lengthwise. Pick oregano leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Peel onion, halve, and thinly slice.

  2. Cook spinach

    Cook spinach

    Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and cook until softened, 1-2 minutes. Add spinach and cook, stirring, until just wilted, 2-3 minutes. Remove pan from heat and set aside to cool. Meanwhile, whisk 1 egg in a large bowl. Transfer half of egg to a small bowl and reserve for sealing turnovers. Line a baking sheet with parchment paper.

  3. Fill turnovers

    Fill turnovers

    Add puff pastry squares to baking sheet, spacing apart. Wrap spinach in paper towel, squeeze to remove excess liquid, and add to large bowl with egg, along with feta and ricotta. Season with ¼ teaspoon salt and pepper as desired. Add filling to center of squares, leaving a 1-inch border. Lightly brush edges with some reserved egg (from small bowl), saving remainder for next step. 

  4. Bake turnovers

    Bake turnovers

    Gently fold 1 corner of each puff pastry square over filling to form a triangle, then gently press edges with your fingers to seal. Using the tip of a knife, make a ½-inch slit on top of each turnover so steam can escape, then brush over remaining egg. Bake until puffed and golden brown, 14-17 minutes.

  5. Assemble salad

    Assemble salad

    While turnovers bake, in a separate large bowl, toss olives, red wine vinegar, cucumber, tomatoes, oregano, ¼ cup onion (raw red onion has a strong flavor, so feel free to adjust to your preferences), 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine (save remaining onion for a salad or sandwich). Set aside until ready to serve. 

  6. Plate turnovers and salad

    Plate turnovers and salad

    Divide spinach and feta turnovers between serving plates. Serve with tomato-cucumber salad and garnish with scallion dark greens. Dig in! 

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