Makes 16 turnovers
1 sheet puff pastry, cold but not frozen
1 tbsp. olive oil
1 small onion, chopped
10 oz thawed spinach, drained then squeezed of excess water
½ cup crumbled feta cheese
½ cup heavy cream
¼ tsp. ground pepper
Preheat the oven to 400°F.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Add heavy cream. Let it reduce until the mixture is thick enough to coat your spoon. Then stir in spinach
Remove the skillet from the heat. Stir in the cheese and black pepper. Let the mixture cool to room temperature.
Place the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Brush edges of the squares with water. Place about 1 tablespoon spinach mixture in the center of each square. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.