Pumpkin Spinach Feta Turnovers

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

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

Serves: 30


  • 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


  • Heat oven to 375°F. Line a baking sheet with parchment paper; set aside.
  • In a bowl mix together spinach, pumpkin, feta, egg, dill, salt and nutmeg.
  • 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.
  • 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.
  • Brush all turnovers with butter. Bake 20-25 minutes until golden brown and crisp.