Here is another way to use the basic bread dough that I use for bread rolls and pizza bases. It rolls out well and any small tears can easily be mended. The fillings you could invent are endless including a typical pizza topping of tomato, ham and cheese. This is a great way to use up leftovers, perhaps a meat sauce from a pasta meal. The dough really is very easy to throw together so this could be a very simple dinner dish that all the family would love.
Feta and Spinach Turnovers - Low Fodmap and Gluten-Free
Author: Suzanne Perazzini
Serves: 2
Ingredients
- I bread doughHERE
- Baby Spinach
- Feta
- Mozzarella Cheese
- Toasted pine nuts
- Mint - Chopped
Method
- Make the dough, divide in two and roll out thinly into two circles.
- Wilt the spinach a little in a pan with a tsp of garlic oil and season.
- Place on one half of each circle.
- Chop up the feta and scatter over the top.
- Sprinkle over the mint and pine nuts.
- Fold over the dough and seal the edges.
- Brush over some beaten egg.
- Bake in a moderate oven until cooked and browned on top.
Feta and spinach pair so beautifully, don’t they? Love that combo of flavors! And these turnovers looks totally wonderful — great idea. Thanks.
They are so versatile and I really enjoy this particular gluten-free crust. It’s like my best friend in the kitchen.
I love these! I think the combination of spinach, mint, feta and pine nuts is excellent. This would make a lovely lunch or light dinner xx
It would be a great lunch with a bunch of friends and some cold wine.
I would love to make this! Could you please indicate quantities of the ingredients?
Thanks!
The amounts are flexible according to your taste. Don’t overfill them and you will stay within the permitted amounts.
Thanks!