Pumpkin Spinach Feta Turnovers

Name: Pumpkin Spinach Feta Turnovers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 package (10 oz.) chopped frozen spinach, thawed and squeezed dry; 2 tablespoons fresh dill, chopped; 1⁄8 teaspoon nutmeg; 10 (9”x14”) filo sheets, thawed; 1⁄2 cup pumpkin puree; 1⁄2 cup crumbled feta; 1 egg, beaten; 1⁄4 teaspoon coarse salt; 1⁄4 cup butter, melted

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This fall twist on spanakopita will be a favorite at your next party.

Serves: 30Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 30

Ingredients

1 package (10 oz.) chopped frozen spinach, thawed and squeezed dry
2 tablespoons fresh dill, chopped
1⁄8 teaspoon nutmeg
10 (9”x14”) filo sheets, thawed
1⁄2 cup pumpkin puree
1⁄2 cup crumbled feta
1 egg, beaten
1⁄4 teaspoon coarse salt
1⁄4 cup butter, melted

Directions

Step 1
Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.
Step 2
In a bowl mix together spinach, pumpkin, feta, egg, dill, salt and nutmeg.
Step 3
On a clean work surface place a sheet of phyllo, brush with butter and top with a second sheet of phyllo; brush with butter. Cut into 6 strips about 2” wide.
Step 4
Place a scant tablespoon of spinach mixture on one end of each strip. Fold strip over to make a triangle; continue folding marinating triangular shape. Place on prepared pan, seam side down. Repeat with remaining ingredients.
Step 5
Brush all turnovers with butter. Bake 20-25 minutes until golden brown and crisp.