Spinach And Cheese Turnovers

• 1 tablespoon olive oil
• 6 ounces baby spinach leaves
• 1/2 cup ricotta cheese
• 3 eggs
• 1/4 cup grated Parmesan cheese
• 2 green onions finely chopped
• 2 tablespoons chopped parsley finely
• 2 tablespoons pine nuts toasted
• 1/4 teaspoon ground nutmeg
• 2 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, ricotta cheese, eggs, parmesan cheese, green onions, parsley finely, nuts, ground nutmeg

Taken from www.yummly.com/recipe/Spinach-and-Cheese-Turnovers-1404370 (may not work)