Prep. Time 30 mins
Cooking Time 25 - 30 mins
Refrigeration Time 30 mins
Yields 4 servings
5 cups (34 g) fresh spinach, rinsed, patted dry and chopped
1 1/2 cup (137 g) chopped leeks , (white only)
1 cup (200 g) Canadian Feta cheese, crumbled
1 cup (112 g) grated Mild Canadian Cheddar cheese
1/2 cup (50 g) chopped walnuts
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh basil
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) cornstarch
4 Squares butter pastry
1 egg, beaten
2 cups (260 g) all-purpose flour
2 tsp (10 ml) salt
2 tsp (10 ml) baking powder
1/2 cup (114 g) melted butter
1/2 cup (125 ml) milk
1 whole egg [55 g]
Instructions Preheat oven to 400 °F (200 °C).
In skillet, cook spinach until reduced. Strain and place in large bowl. Add leeks, Canadian Feta cheese and Mild Canadian Cheddar cheese, nuts, fresh herbs and mix well. Season to taste with salt and pepper.
In other bowl, whip eggs and cornstarch. Add to spinach mixture and mix well.
Place each rolled-out dough circle (4) on floured surface, and place 1/4 of spinach mixture on top half of each circle. Fold dough over filling to form a half-moon and sealing edges with fork or fingers. Brush turnovers with beaten egg. Place in buttered baking pan and bake for 20 to 25 minutes.
Serve immediately with green bean salad.
In large bowl, mix flour, salt and yeast. Set aside.
In other bowl, beat together butter, milk and egg. Pour liquid ingredients all at once into dry ingredient mixture. Work dough with fork or with hands to gather dough together. Shape into ball and place in bowl.
Cover and refrigerate for at least 30 minutes. Divide dough into 4 balls. On floured surface, roll out each ball with rolling pin and cut in circles.