Spinach Turnovers

It's been many years since I made spinach turnovers. I first made them in the Spring of 2008 after my cousin introduced me to these savory pastries. They aren't hard to make, but do take a little more time commitment that your average dinner. You can experiment with different types of cheese. Feta tastes the best, but then you can replace the vinegar with water.

Spinach Turnovers
(makes 4 turnovers)


Pastry:
2 1/2 cups Flour
dash of Salt
8 Tbsp Butter
5 Tbsp. Oil
5 Tbsp. Cold Water

Filling:
Fresh Spinach, about 4-5 cups
2 Eggs
1 cup Cheese (I used white Farmer cheese)
1 1/2 tsp. White Vinegar
Basil
Oregano
Black Pepper
Dash of Salt
Onion, 1/2 cup, chopped finely
Garlic

Prepare pastry dough, and set aside.

Wash and cut off stems of spinach. In a medium pot, steam until just wilted.
In a medium bowl, combine eggs, cheese, vinegar, and spices. Add spinach and mix well.

Divide dough into four equal balls. Between two pieces of wax paper, roll out one of the balls into a 1/4 inch thick oval. Lay flattened dough onto a greased baking sheet. Pour 1/4 of the spinach mixture onto the middle of the dough and fold over, into a half-moon. Fold up edges, creasing tightly. Repeat for remaining three dough balls.

Poke the top of each turn over with a fork. Bake for 30 minutes + (or until browned on bottom) at 350 degrees.