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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Spinach Turkey Turnovers



  • 1 1/2 teaspoons olive oil

  • 2 green onions, chopped

  • 1 garlic clove, minced

  • 1/2 teaspoon dried rosemary, crushed

  • 1/4 teaspoon dried thyme

  • 1 cup cubed cooked turkey

  • 1 package frozen chopped spinach, thawed and squeezed dry

  • 1/2 cup shredded Monterey Jack cheese

  • 1/4 cup turkey gravy

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 package frozen puff pastry, thawed

  • 1 large egg, lightly beaten

  • 1 tablespoon water

Dipping sauce:

  • 1 cup whole-berry cranberry sauce

  • 1/4 cup orange juice

  • 1 tablespoon grated orange zest


  1. Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add green onions, garlic, rosemary and thyme; cook and stir 1 minute. Remove from heat. Stir in turkey, spinach, cheese, gravy, salt and pepper.

  2. Unfold puff pastry; cut each sheet into 4 squares. Transfer to greased baking sheets. Spoon turkey mixture onto center of each square. In a small bowl, whisk egg and water; brush over edges of pastry. Fold one corner of dough diagonally over filling, forming triangles; press edges with a fork to seal. Brush tops with egg mixture. Bake 12-14 minutes or until golden brown.

  3. Meanwhile, in a small saucepan, combine cranberry sauce and orange juice. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Stir in orange zest. Serve with turnovers.


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