Spinach, Haloumi and Pine Nut Turnovers Recipe

How to make Spinach, Haloumi and Pine Nut Turnovers

Method

1. Preheat oven to 180°C (160°C fan-forced). Line a large baking tray with baking paper. 

2. Place the spinach and a splash of water into a large saucepan over a high heat. Stir for a minute or until the spinach is completely wilted. Drain in a colander and set aside to cool.

3. Squeeze the spinach dry and roughly chop. Place into a mixing bowl with the spring onion, halloumi, ricotta, pine nuts, lemon zest and a splash of lemon juice. Season to taste with salt and pepper.

4. Cut each piece of puff pastry into 4 squares. Place a scoop of the filling into the middle of a pastry square and gently brush the border of the pastry with water. Fold in half diagonally to create a triangle, making sure the filling is completely encased. Pinch to seal the ends or use the tines of a fork. 

5. Place onto baking tray and repeat until you have 12 – spacing them well apart. You may need to use 2 baking trays.

6. Brush with the beaten egg and sprinkle with sesame seeds. Bake for 28-30 minutes or until puffed up and golden.

Tip: Adding lemon, garlic and bay leaf will add flavour to your poached chicken. This recipe is a great way to use leftover roast or poached chicken breast.

Optional: You can substitute the halloumi with fetta cheese.