These flavorful broccoli feta turnovers are like a bigger, heartier version of spanakopita.
These turnovers happened for a simple reason: I had a ton of broccoli, some leftover feta and a few sheets of frozen puff pastry. As I was prepping the ingredients I realized I was basically making a revamped version of spanakopita with broccoli instead of spinach and puff instead of phyllo. Not a bad thing!
These have been given the husband seal of approval so I’ll definitely make them again. They’re a tasty appetizer; great for guests. I’m not very good at kitchen math so for sanity’s sake I usually measure out my turnover recipes to make 4 per sheet of puff instead of 6.
So these turnovers are fairly large. If you want to try rolling the dough thinner and making 6 turnovers per sheet, I don’t think that will be an issue. Just cut down on the filling in each turnover. I’m going to guess 1 1/2 tablespoons of the broccoli mixture and 1/2 tablespoon of feta but you’ll need to eye it out.
I have not tested that. If you’ve never made turnovers before, stick with the larger ones. They’re easier.
Oh, and don’t throw away those puff pastry scraps. Use them to make cookies!
Broccoli Feta Turnovers
Ingredients
- 1/2 tablespoon extra virgin olive oil or clarified butter
- 1/2 cup yellow onion, chopped finely (shallots will also work)
- 1/4 teaspoon kosher salt
- 1 clove garlic, minced
- 2 1/4 cups broccoli, chopped small (leave some texture)
- fresh ground black pepper
- 1/2 cup good quality feta, crumbled
- 2 sheets puff pastry
- 1 large egg
Instructions
- Heat the olive oil in a large skillet over medium low heat. Add the shallots and salt. Cook, stirring periodically, for several minutes until the shallots are soft and lightly caramelized. Stir in the garlic and cook for another minute. Add the broccoli and cook for another 1-2 minutes until the broccoli has deepened in color and softened slightly. Stir in a few twists of fresh ground black pepper. Move the mixture to a bowl and allow it to cool to room temperature (you can place it in the refrigerator to speed up the process).
- Place oven racks in the upper and lower middle positions and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry to approximately 12x12 inches (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes too soft. Slice into 4 even pieces with a pizza cutter, bench scraper or knife.
- Place 3 tablespoons broccoli filling inside one of the squares and top with 1 tablespoon feta cheese. Fold the dough over from corner to corner into a triangle shape, gently pressing the dough against the filling. Slice off some off the excess dough from each side and then use a fork to press the edges firmly together and seal in the filling. Repeat this process with all 4 pieces of dough.
- Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes. Repeat the same process with the remaining sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet.
- Whisk the egg together with a splash of water and a pinch of salt.
- Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.
- Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Lindsey says
I could never pick an all time favorite cookbook, but right now I’m using Cook’s Illustrated Slow Cooker Revolution quite a bit. It’s fantastic. Ps. Your turnovers look amazing!
Rachel says
I love my trusty ‘The Joy of Cooking’! I’ve had it for years, and it hasn’t failed me yet :)
Sarah | Broma Bakery says
I have the Bouchon Bakery cookbook and it’s AMAZING. Though I don’t think I could choose just one- they’re all so good in their own right!
Holly Peterson says
cook like you give a f*ck. so much vegan goodness for someone who’s not even vegan!
Ilona K. says
Great idea to put broccoli in these turnovers. Pinned it!
Jen @ Baked by an Introvert says
I’m loving this collection of cookbooks! I hope I win!! These turnovers are making me hungry!
Megan {Country Cleaver} says
How lovely are these!! My favorite cook book is ATK’s New Family Cookbook – so many fun new classics to try from scratch!
The candid kitchen says
really like this recipe, turnovers are all about simplicity and leftovers! And love the tip about making cookies with the scraps! Mariana x
Elizabeth Bombal says
My favorite cook book right now is Sally’s Baking Addiction cookbook. Such fun!
Dhina says
When I was young I used to read my Indonesian recipe book 100 Resep Masakan Indonesia Populer Now since I live in State I need a new cooking book for learning a new recipe for my family. :P
Connie Ciampanelli says
My go-to book for the past several years is “How To Cook Everything,” by Mark Bitman.
Janet Morrissey says
I always go back to the first one I really worked with – Julia Child’s Mastering the Art of French Cooking.
Jessica says
What a flavorful variety of cookbooks, and such a generous give away for food lovers! Thank you.
Liz Clayman says
Love the cover of the Dominique Ansel book SO much.
Christy Spurlock says
I love my original “Betty Crocker” Cookbook that I received when I got married in 1987.