Spinach Ham and Cheese Turnover

• 2 Tablespoons Unsalted Butter, Divided
• 1/2 cups Vidalia Onion, Chopped
• 1/4 cups All-purpose Flour
• 23 cups Whole Milk, Heated
• 3 whole Eggs, Divided
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 18 teaspoons Nutmeg, Ground
• 1/2 cups Monterey Jack Cheese, Shredded
• 10 ounces, weight Frozen Spinach; Defrosted, Squeezed Dry, Chopped Fine
• 1/2 cups Ham, cubed
• 1 clove Garlic, Minced
• 4 ounces, weight Mushrooms, Chopped
• 4 ounces, weight Goat Chevre Cheese
• 1 package 9 Inch Pie Crust Dough, Cut Into An 8" Square
• 1/4 cups Milk

1. 1.
2. Heat 1 Tablespoon of butter in a 2-quart heavy bottom pot over Medium-low heat until foam subsides.
3. Add onions and stir, cover and cook slowly until onions are very soft but not browned, about 10 minutes.
4. Remove half of the cooked onions and set aside.
5. 2.
6. To make the sauce, over Medium heat, whisk in 1/4 cup flour to the half of the onions in the 2-quart pot.
7. Remove pot from heat and slowly pour in the warmed 2/3 cup milk, beating quickly to remove lumps.
8. Return pot to Medium heat and continue whisking until the mixture starts to bubble and thicken.
9. Remove from heat and whip in one whole egg.
10. Add salt, pepper, nutmeg, and the Monterey Jack cheese.
11. Heat over medium-low heat until all cheese is incorporated and smooth.
12. Taste sauce for balance of seasonings.
13. Keep warm.
14. 3.
15. Simmer 1/3 cup of the sauce, the spinach, and the reserved half of the onions over medium-low heat until the spinach is tender, about 15 minutes.
16. 4.
17. Meanwhile, prepare fillings.
18. Saute ham in 1/2 Tablespoon of butter over Medium-high heat until ham takes on a golden color, about 8 minutes.
19. Heat another 1/2 Tablespoon of butter over Medium heat in a small sauce pan.
20. Add garlic and mushrooms, stir to coat, and saute until mushrooms are tender, about 5 minutes.
21. 5.
22. To assemble the turnover, place the pie crust on a cookie sheet lined with parchment paper.
23. Brush the pie crust with one beaten egg yolk.
24. On half of the crust spread the spinach mixture leaving 1/4 inch space along the edges.
25. Layer on the mushrooms and ham, and dab spots of the goat cheese onto the spinach.
26. Pull the dough over the filling and use a fork to press the edges to seal.
27. 6.
28. Beat one egg and 1 Tablespoon of water together to make an egg wash. Brush the crust with the egg wash. Decorate turnover with excess dough pieces in a criss-cross pattern.
29. Using a fork, score the top in a crosshatch pattern.
30. Brush all over with the egg wash.
31. 7.
32. Bake the turnover at 400 F for 20 25 minutes until golden brown and crispy.
33. 8.
34. Heat the remaining cheese sauce and whisk in 1/4 cup milk, or more if needed, until it is a thick sauce consistency.
35. Serve the warm cheese sauce with the turnover.
36. Footnotes The assembled turnover can be made ahead and kept in the refrigerator for up to 2 days, just increase the cooking time by 10 minutes if you are placing a cold turnover into the oven.
37. To see Julia make her own version, look up the episode The Spinach Twins from the series The French Chef by PBS.

unsalted butter, vidalia onion, allpurpose, milk, eggs, salt, pepper, nutmeg, cheese, ham, clove garlic, weight mushrooms, chevre cheese, pie crust, milk

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spinach-ham-and-cheese-turnover/ (may not work)