Spinach and feta turnovers recipe
Spinach and feta are stuffed into golden puff pastry turnovers for a midweek meal the whole family will love. This savoury bake is made using frozen veg, to help you cut down on your food waste.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 534 calories / serving
- Freezable
- Vegetarian
Ingredients
- 500g frozen leaf spinach, defrosted
- 2 tbsp olive oil
- 200g frozen classic vegetable soup mix
- 2 garlic cloves, crushed
- 5g fresh thyme, leaves picked
- 150g salad cheese, crumbled
- 375g pack reduced-fat ready-rolled puff pastry
- ½ lemon, juiced
- ½ cucumber, deseeded and sliced
- 250g cherry tomatoes, halved
- ½ red onion, finely sliced
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Shop ingredientsEach serving contains
- Energy
- 2230kJ 534.0kcal
- Fat
- 30g
- Saturates
- 12g
- Salt
- 1.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 47.0gProtein 16.3gFibre 7.8g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the spinach in a heatproof bowl and pour over a kettleful of boiling water; set aside to defrost.
- Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat and fry the vegetable soup mix for 5 mins until tender. Stir in the garlic and thyme, fry for 1 min, then remove from the heat.
- Drain the spinach through a sieve, then squeeze to remove the excess water. Stir through the softened veg, add the cheese and mix well with plenty of black pepper. Set aside for 5 mins.
- Unroll the pastry on the baking paper it comes on, then cut into 4 rectangles. Spoon the filling over half of each rectangle, leaving a 1cm border. Pull the empty side over the filling and crimp the border with a fork to seal. Transfer to a baking sheet (still on the baking paper), make a small steam hole in each parcel with a knife, then bake for 20 mins until golden and puffed.
- Whisk the lemon juice with the remaining 1 tbsp oil in a bowl. Toss in the cucumber, tomatoes and onion. Serve alongside the turnovers.
- Tip: Make the turnovers up to 24 hrs ahead and keep in the fridge. They can also be frozen for up to 3 months, then baked from frozen.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
