Lunch

Cheese and Spinach Turnovers is for Lunch, Snack.

Cheese and Spinach Turnovers takes 20 minutes to prepare.

Cheese and Spinach Turnovers takes 20 minutes to cook.

Cheese and Spinach Turnovers makes 6 servings.

The ingredients for Cheese and Spinach Turnovers are:

Ricotta Cheese, part skim milk, .5 cup
Spinach, frozen, 0.5 cup - cooked & squeezed dry
Parmesan Cheese, grated, 2 tbsp
Salt, .25 tsp
Italian Seasoning, 1 tsp
Egg, fresh, 1 large - scrambled
Refrigerated pie crust (15 oz pkg), 1/2 package

Here is how you make Cheese and Spinach Turnovers:

Heat oven to 400 degrees F. In bowl, mix ricotta cheese, spinach, parmesan cheese, italian seasoning, and salt.Roll the pie crust out on a floured surface and cut out four circles (approximately 4 1/2 inches in diameter each). Use the scraps to reroll and make 2 more circles.Place 2 rounded tablespoons of the filling on one half of each circle, leaving about 3/4 inch border. Brush the edge with egg and fold over to make a half moon shape. Crimp edges with the tines of a fork to seal.Brush the top of each turnover with egg then make 3 vents on top for steam and place on baking sheet sprayed with non-stick cooking spray Bake 15 to 20 minutes, until golden brown.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user TGICAROL.

The nutritional information for Cheese and Spinach Turnovers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 126.0

• Total Fat: 7.7 g
• Cholesterol: 43.1 mg
• Sodium: 308.2 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 0.5 g
• Protein: 4.6 g