Kale spinach recipe Ingredients
Yield
8 servings (serving size: 1 turnover)
Ingredients
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 garlic clove, chopped
• 3 cups chopped kale (about 1 small bunch)
• 1 (6-ounce) package fresh baby spinach
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup (3 ounces) crumbled feta cheese
• 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
• Cooking spray
• 2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion;
sauté 10 minutes or until tender and lightly browned. Add garlic;
sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale
is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool
slightly. Stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch
circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving
a 1/2-inch border. Fold dough over kale mixture until edges almost
meet. Bring bottom edge of dough over top edge; crimp edges of dough
with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly
coat turnovers with cooking spray; sprinkle each turnover with about
1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown.
Let stand at least 5 minutes before serving; serve warm or at room
temperature.
Your Kale spinach recipe is ready now
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