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Itallian Pie Turnovers

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Submitted by: La Tigra333

 

These crisp sausage, spinach and cheese turnovers are simple when you start with purchased puff pastry.
 

Ingredients

  • 2 boxes puff pastry dough
  • 2 boxes frozen chopped spinach, thawed
  • 1 medium onion, chopped fine
  • 1 whole medium garlic bulb, skinned and minced
  • 8 oz ricotta cheese
  • 1 lb mozzarella cheese, shredded
  • 1/4 lb Italian sausage, sweet or spicy
  • 1 oz fresh basil, minced
  • 1 tsp dry oregano
  • 1 egg
  • 1/2 oz pecorino romano cheese, grated
  • Salt and pepper to taste
  • Spinach water

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Method

Remove casing from sausage and brown meat in a large skillet, on medium heat, breaking up well with a spoon. Once cooked, drain grease and reserve in bowl. Using a kitchen towel, empty contents of spinach bags into towel. Spread evenly and roll towel like a jelly roll. Hold ends firmly and wring out towel over a bowl and reserve water. Remove as much water as possible from the spinach. In same skillet, add onions and saute over medium heat until translucent. When onions are translucent, add garlic. Once garlic is fragrant (about one minute) add spinach, basil and oregano. Cook about 3 minutes, stirring well and remove from heat. In a large bowl, add sausage, spinach mixture, ricotta cheese, mozzarella cheese, romano cheese, egg, salt and pepper to taste, then mix well. Preheat oven to 400 degrees. Open pastry dough out onto a floured surface. Cut dough lengthwise into three pieces. Stack dough and cut into three even squares. With a floured rolling pin, roll out each square lightly to about 4 X 4 inches. Form turnovers by taking one square and outline edges with reserved spinach water using a pastry brush or finger. Add about 1 tbsp spinach mixture and fold ends over forming a triangle. Pinch edges well to seal. Place on a baking sheet, lined with parchment paper, and bake 10-15 minutes or until golden brown. Remove from sheet as soon as taken from oven. For vegetarian: don't use sausage, instead add 1/4 tsp fennel seed. If you can't get fresh basil you may use the same amount of good pesto or 1 tbsp dry basil.

 

Notes: This recipe may be done up two days ahead. Just bake 8-10 minutes so when reheated in oven they will get golden brown and bottom won't burn. Can be served cold or hot.

 

Number of Servings: 36 turnovers

 

Submitted by: La Tigra333 ()

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