Spinach And Cheese Turnovers

• 1 tbsp olive oil
• 1 pkg (6 oz) baby spinach leaves
• 1/2 cup ricotta cheese
• 3 None eggs
• 1/4 cup grated Parmesan cheese
• 2 None green onions, finely chopped
• 2 tbsp finely chopped parsley
• 2 tbsp pine nuts, toasted
• 1/4 tsp ground nutmeg
• 2 None refrigerated pie crusts

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper.
2. Heat oil in a large skillet on medium heat. Saute spinach 1-2 mins, until wilted. Drain well and transfer to a large bowl.
3. Add ricotta, 2 beaten eggs, Parmesan cheese, onion, parsley, pine nuts and nutmeg and mix well. Season to taste.
4. Roll out each pie crust into a square. Cut each crust into 4 even squares. Spoon mixture evenly among pastry squares. Brush edge with remaining egg. Fold over to form triangles. Press together firmly with a fork to seal edges. Place on prepared pan. Brush tops with egg.
5. Bake 15-20 mins, until crisp and golden.

olive oil, baby spinach leaves, ricotta cheese, eggs, parmesan cheese, green onions, parsley, nuts, ground nutmeg

Taken from recipes-plus.com/api/v2.0/recipes/25427 (may not work)