Whole Wheat Spinach and Feta Turnovers

Steps

1. 1

   Make the dough

   • In a large bowl, whisk together 2 cups (240 g) whole wheat pastry flour, ½ cup (60 g) all-purpose flour, and ¾ tsp (4 g) fine sea salt.
   • Add the cold butter cubes and use your fingertips to rub them into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
   • Drizzle in ¼ cup (60 ml) ice water and toss with a fork until the dough just begins to come together.
   • Do not overmix.
   • Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 20 minutes while you prepare the filling.

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   Ready when: Dough just comes together when squeezed; visible butter pieces remain

   Tip: Keep all ingredients cold and work quickly to avoid melting the butter, which creates a more tender, flaky pastry.

2. 2

   Prepare the filling

   • Heat 1 tbsp (15 ml) extra-virgin olive oil in a large skillet over medium-high heat.
   • Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant.
   • Add the 10 oz (280 g) chopped fresh spinach in batches, stirring frequently, until completely wilted and any excess moisture has evaporated, about 4–5 minutes.
   • Transfer the spinach mixture to a colander and let it cool slightly.
   • Once cool enough to handle, squeeze out any remaining liquid with your hands or press it against the colander.
   • Transfer to a bowl and fold in 1.25 cups (185 g) crumbled feta cheese, ¼ tsp freshly grated nutmeg, and a few grinds of black pepper.
   • Taste and adjust seasoning.
   • Set aside.

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   Ready when: Spinach is completely wilted and no liquid remains in the skillet

   Tip: Squeezing out excess spinach moisture is essential—wet filling will make the pastry soggy and prevent proper browning.

3. 3

   Roll out the dough

   • On a lightly floured surface, roll out the chilled dough to a thickness of about ⅛ inch (3 mm).
   • The dough will be roughly rectangular; cut or shape it into an approximate 12×10-inch (30×25 cm) rectangle.
   • If the dough becomes too warm and sticky as you work, slide it onto a baking sheet and refrigerate for 5 minutes.

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   Ready when: Dough is evenly ⅛-inch thick with no thick or thin spots

   Tip: Let dough come to cool room temperature (not cold) before rolling for easier handling, but keep it cool enough that butter doesn't smear.

4. 4

   Cut and fill the turnovers

   • Using a 3-inch (7.5 cm) round cutter or a bowl turned upside down as a guide, cut the dough into 12 circles, re-rolling scraps as needed.
   • Place about 2 tbsp (30 ml) of the spinach-feta filling slightly off-center on each circle.
   • Fold the dough in half over the filling to form a half-moon shape, then use a fork to crimp and seal the edges firmly, ensuring they are well pressed together so filling doesn't escape during baking.

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   Ready when: All turnovers are folded, sealed, and edges are firmly crimped

   Tip: Don't overfill—excess filling will ooze out and scorch on the baking sheet. Place filling slightly off-center so you have enough dough to seal securely.

5. 5

   Arrange and egg wash

   • Place the sealed turnovers on 2 parchment-lined baking sheets, spacing them about 2 inches (5 cm) apart.
   • In a small bowl, beat 1 large egg with 1 tbsp water until well combined.
   • Brush the top of each turnover generously with the egg wash.
   • If using sesame seeds, sprinkle about ¼ tsp over each turnover.
   • This helps them brown beautifully and adds a subtle nutty flavor.

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   Ready when: All turnovers are brushed with egg wash and sesame seeds are distributed

   Tip: A generous egg wash is key to a shiny golden crust. Don't skip this step—it also seals the pastry to prevent leaking.

6. 6

   Bake the turnoversOven 400°F / 205°C

   • Bake at 400°F (200°C) for 22–25 minutes, until the turnovers are deep golden brown and the pastry is crispy.
   • Rotate the baking sheets halfway through baking (about 12 minutes) for even browning.
   • Watch carefully in the final few minutes—pastry can brown quickly once it starts.

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   Ready when: Turnovers are deep golden brown; pastry is firm and crispy to the touch

   Tip: If the pastry is browning too quickly but the interior isn't done, lower the heat to 375°F (190°C) for the remaining time.

7. 7

   Cool and serve

   • Remove the baking sheets from the oven and let the turnovers rest on the sheets for 2–3 minutes so the filling sets slightly.
   • Transfer to a wire rack or serving platter.
   • Serve warm or at room temperature with yogurt, hot sauce, or a simple side salad.
   • They taste best eaten within a few hours of baking but are still good throughout the day.

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   Ready when: Turnovers are cool enough to handle and filling is set

   Tip: If serving later, reheat gently in a 300°F (150°C) oven for 8–10 minutes to restore crispness.