- 1 cup frozen spinach, chopped
- 1 cup cheese, Gruyere
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 Eggs
- 1 package frozen puff pastry
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 400º F. Line two baking sheets with silicone mats or parchment paper and set aside. Make sure the spinach is drained well by squeezing it inside a paper towel. It should be packed into a 1 cup measure.
Mix the spinach, Gruyere, olive oil, garlic, salt and pepper in a medium bowl. Lightly beat one of the eggs and fold it into the spinach mixture.
Using a rolling pin, gently roll each sheet of the puff pastry into a 10 by 10 inch square. Using a sharp knife, cut each sheet into four equal squares, leaving you with eight total. Add a heaping tablespoon of filling to the center of each pastry square, and then fold two opposite corners across the top, making a triangle. Using the tines of a fork, press down each side to seal.
Beat the remaining egg and brush each filled pastry with the egg wash. Arrange the pastries on the prepared baking sheets and bake for 25 minutes, or until the pastry is golden brown and puffed. Transfer the turnovers to a wire rack and cool before serving. They are best eaten the same day, but can be stored in an airtight container for up to two days (they will just lose some of their flakiness).