Spinach and Olive Turnovers

90 mins (prep 75, cooking 15)
11 ingredients
30 servings
My cousin sent me a copy of the Essential Vegetarian Cookbook. It has so many delicious meatless recipes in it I know I'm going to have a great time trying them out. I didn't use any feta cheese, butter or egg in mine as I wanted to do a Vegan dish. Instead I replaced the Feta with vegan cheese, the egg with tofu and the butter with Earth Balance Vegan Margarine. I also added mushrooms, sun dried tomato and pine nuts to mine. I cooked the mushrooms and pine nuts together in my saute pan. I only got 2 dozen out of my recipe because I used a 4 inch round cookie cutter instead of a 3 inch one. I used 2 rounded teaspoons of filling for each. I served them with prepared mustard. The consistency of the dough was really nice and it was very forgiving and great to roll out. I made my filling while the dough was resting in the fridge the second time, but you can do it as per the instructions of this recipe too.

Categories:  lunch~snacks , <-4-hours , snack , time-to-make ,
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Serving Size (26.85 g)
Servings 30
Amount per Serving
Calories 84.55 Calories from Fat 52.65
% Daily Value *
Total Fat 5.85g 269.82%
Saturated Fat 3.67g 551.12%
Trans Fat 0.2g %
Cholesterol 16.15mg 161.5%
Sodium 79.0mg 98.75%
Total Carbohydrate 6.66g 66.65%
Dietary Fiber 0.3 g 35.99%
Sugars 0.17 g %
Protein 1.45g 87.27%
Vitamin A 349.64IU% Vitamin C 0.59mg%
Calcium 22.33mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
english, pistachio nuts