Saturday, December 15, 2012

Mini Spinach and Cheese Turnovers

I had a potluck to go the other night and wasn't sure what I was going to take. But I had a pre-made pie crust in the fridge, so I came up with this on the fly!

1 refrigerated pie crust
flour for counter/rolling pin
half of a 10 oz package frozen spinach, defrosted
4 oz cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 teaspoon garlic powder
black pepper to taste

Preheat oven to 400* F and line baking sheet with parchment paper or spray with Pam

For filling, mix softened cream cheese with spinach, cheeses, garlic, and pepper. I used a hand mixer to get everything nicely combined.

Sprinkle a little flour on counter and on rolling pin and roll out evenly, just so you gain a few inches on each side and the crust isn't so thick since it will be doubled over on the edges.

Use a small round glass (I used lid of the Pam spray, washed) to cut small circles out of the pie dough. With the size I used, I got about 25-30 circles from one pie crust. (after cutting once, re-rolling scraps, and cutting again)

Place pie crust rounds on lined baking sheet and dollop a scant teaspoon of filling mixture on each round, slightly offcenter. Fold each round in half, over the filling, and seal edges with fork.

Bake in preheated overn for 8-12 minutes, until lightly golden on top and lightly brown on bottom.

Try not to eat them all if you are supposed to share with others.

*I only had 1 pie crust, they usually come in a 2 pack but I had used the other one in something else. Easily double this recipe by using both pie crusts, the full 10 oz package of spinach, the full 8 oz block of cream cheese, and double the remaining ingredients.

1 comment:

LimeRiot said...

These look so freakin' delicious!! And vegetarian :). Love that.