Artichoke-Spinach Cheesy Turnovers

These flaky pastry puffs are filled with a blend of artichoke hearts, spinach and cheeses. They’re a great appetizer, and any leftover filling makes for a tasty dip. I ended up only using about half of the filling that this recipe makes for the turnovers, so I set some aside for snacking with crackers and am planning on making a second batch tomorrow. Feel free to halve the recipe if you want to conserve ingredients though.

Artichoke-Spinach Cheesy Turnovers (inspired by Vegetarian Times)

Makes 30 turnovers (with leftover filling)

  • 1 17.3-oz package frozen puff pastry, thawed (contains two sheets)
  • 1 8-oz can artichoke hearts, rinsed and drained
  • 1/2 cup boiled fresh spinach (measured after being reduced by boiling)
  • 3 oz low-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1 shallot, quartered
  • 1 tsp lemon juice
For egg wash:
  • 1 large egg, lightly beaten

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

Pulse artichokes, spinach, cream cheese, Parmesan, shallot and lemon juice in food processor until blended but slightly chunky.

Roll 1 sheet of puff pastry out into a 12 x 12 inch square. Cut into 15 3-inch rounds (combine scraps and roll them out to get the most out of the dough). Repeat with remaining pastry sheet.

Spoon 1 teaspoon of filling on each pastry round. Fold in half, sealing edges with a little bit of water to help them stick together, then press edges with fork to seal.

Transfer to baking sheet. Brush turnovers with beaten egg, and bake 10-15 minutes, or until golden.

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Spinach and Tomato Egg White Frittata

To prove that I actually do ingest things other than cookies (occasionally), here’s the recipe for my essential breakfast: an egg white frittata. The wonderful thing about omelets or frittatas is that they are completely customizable according to your favorite additions or what you have in your fridge.

This wonderful December morning I decided to include spinach, tomatoes and cheddar cheese, and paired my egg dish with some buttered whole wheat toast and tea.

Spinach and Tomato Frittata

  • 1/3 cup liquid egg whites (Feel free to include the whole egg if you prefer. I like the taste of the whites better, and so I use a carton of egg whites to avoid wasting yolks.)
  • 1 cup of torn spinach leaves
  • 1/2 tomato, chopped into small pieces
  • 1/4 cup shredded Cabot Seriously Sharp Cheddar cheese
  • hot sauce (optional, to taste)
  • hot salt (optional, to taste)

Coat a small skillet with non-stick spray (I used Pam). Mix egg whites and hot sauce in a small bowl and set aside. Turn stove to medium heat and add spinach and tomato chunks to pan. Allow to cook down for about a minute and add egg.

Egg whites will cook quickly where they touch the skillet. Lift up edges of the frittata with a spatula and turn pan to allow the uncooked liquid egg in the middle of the frittata to fill in along the edges. Continue until egg is mostly cooked through (should only be about 1 to 1 and 1/2 minutes) and flip. Keep skillet on heat until underside is cooked and transfer frittata to plate.

Add cheese and hot salt and enjoy!