Cream cheese pastry dough

• 2 ½ cups Bob's Red Mill All Purpose Flour
• ½ tsp salt
• 1 cup cold butter, cut into 1-inch pieces 
• 6 oz cold cream cheese, cut into 1-inch pieces 
• 2 tsp apple cider vinegar
• 3-5 tbsp ice cold water

Spinach Filling

• 2 tbsp olive oil 
• 1 cup finely chopped onion 
• ½ cup chopped scallions 
• 6 cups loosely packed fresh spinach 
• ⅛ tsp freshly cracked pepper
• Pinch of grated nutmeg
• 3 tsp dried dill
• 1 tsp freshly grated lemon zest
• 1 cup crumbled feta 
• 1 tsp salt
• 1 egg 

Egg Wash

• 1 egg, beaten 
• 1 tbsp water

Steps to prepare the spinach and feta turnovers recipe

For the dough

In a food processor, pulse together flour, salt, butter and cream cheese until butter is the size of peas. Add apple cider vinegar and water, one tablespoon at a time, until dough starts to come away from the sides of the bowl.

Tip dough onto a floured work surface and press together into a rectangle. Divide into two square halves, wrap each half in plastic and refrigerate for at least 1 hour while you make the stuffing.

For the stuffing

In a large skillet over medium heat, add olive oil, white onions and green onions. Sauté for 5-6 minutes, until the onions are just becoming translucent. Roughly chop spinach into 1-inch pieces and add to pan. Sauté for an additional 2 minutes, stirring continuously. When the mixture is pushed to the side of the pan, the pan should be dry. If not, cook for an additional minute to allow the moisture from the spinach to fully evaporate.

Transfer spinach mixture to a bowl and add pepper, nutmeg, dill and lemon zest. Let cool for 5 minutes. Add feta and salt and stir to combine. Taste for seasoning and adjust if needed. Stir in egg and refrigerate alongside the pastry dough.

Assembling the turnovers

Flour work surface and rolling pin. Working with one piece of dough at a time, roll the chilled dough into a 12 x 12-inch square. With a sharp knife, cut dough into nine 4 x 4-inch squares.

To assemble, brush two adjacent edges of each square with egg wash, add 1 ½ tablespoon of spinach filling and fold the dough over, forming a triangle. Lightly press the edges together then seal, crimping all edges with the tines of a fork. Cut a small ½-inch slit to allow for venting.

Repeat with remaining dough, creating 18 triangles total. Freeze assembled pastries for 30 minutes or until solid.

Baking

Preheat oven to 425ºF.

Brush pastries with remaining egg wash and bake from frozen on a parchment lined cooking sheet 25-26 minutes, or until golden brown. Serve warm or at room temperature.

Note : To avoid soggy pastries, use a large (10-12-inch) skillet to cook the spinach filling. This will help ensure proper moisture evaporation.

Assembled pastries can be frozen in an airtight container for up to 3 months.

Recipe by Bob's Red Mill