Spinach and Kale Turnovers

In addition to being tasty, kale is a good source of lutein, benefitting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.

Yield: 8 servings (serving size: 1 turnover)

Ingredients

• 2  teaspoons  olive oil
• 1  cup  chopped onion
• 1  garlic clove, chopped
• 3  cups  chopped kale (about 1 small bunch)
• 1  (6-ounce) package fresh baby spinach
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 3/4  cup  (3 ounces) crumbled feta cheese
• 1  (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
• Cooking spray
• 2 1/2  tablespoons  grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

Nutritional Information

Calories:

184 (27% from fat)

Fat:

5.5g (sat 2g,mono 1.6g,poly 1.2g)

Protein:

8.1g

Carbohydrate:

25.4g

Fiber:

2.7g

Cholesterol:

7mg

Iron:

2.3mg

Sodium:

516mg

Calcium:

110mg