Spinach-Feta Turnovers

• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups (8 ounces) crumbled feta
• 2 to 4 tablespoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• Coarse salt and freshly ground black pepper
• All-purpose flour, for dusting
• 1 17-ounce box store-bought puff pastry, thawed, or 1/2 recipe Puff Pastry (page 334)
• 1 large egg, for egg wash
• 2 tablespoons water, for egg wash

1. In a skillet, heat oil over medium; add onions and garlic.
2. Cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne.
4. Season filling with salt and black pepper.
5. Preheat oven to 375F.
6. On a lightly floured surface, roll out each portion of dough to a 12-inch square; cut each into quarters to form a total of eight 6-inch squares.
7. Dividing evenly, spoon filling onto center of each square.
8. Beat egg and water; lightly brush 2 adjoining edges of each square with egg wash.
9. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling).
10. With a floured fork, crimp edges.
11. Transfer turnovers to 2 parchment-lined rimmed baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes.
12. Serve warm or at room temperature.
13. Freeze unbaked turnovers on a parchment-lined baking sheet.
14. Wrap frozen turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer up to 2 months.
15. Unwrap frozen turnovers, and bake as in step 4, adding 5 to 10 minutes to the baking time.

olive oil, onions, garlic, spinach, feta, lemon juice, cayenne pepper, salt, flour, pastry, egg, water

Taken from www.epicurious.com/recipes/food/views/spinach-feta-turnovers-389807 (may not work)