spinach turnovers with leek sauce spinach turnovers with leek sauce Israeli Kitchen These spinach turnovers are perfect right out of the oven. (Photo: Sarah F. Berkowitz)

Spinach turnovers with leek sauce

Flaky dough pockets stuffed with savory spinach filling and topped with a sweet, creamy sauce.

  • Yield: 9 turnovers
  • Prep time: 30 minutes
  • Cook time: 25 minutes

Hot out of the oven, these savory spinach turnovers are divine. Served with the creamy leek sauce, on a plate with a fork and knife, even better. The combination of delicate flaky crust with the robust spinach filling yields a fabulous little pocket of deliciousness. Thick, rich coconut milk is a perfect base for the sauce, but there are other milk substitutes that will work well, including almond and cashew milk.

We’ve provided a meat variation using a small amount of an intensely flavored deli meat, turkey pastrami, to take the flavor up a notch and make these tasty appetizers suitable for a main dish. To keep this dish vegan, try subbing diced Italian Tofurkey or any strongly seasoned "faux meat" product.

You can also create larger turnovers that are more suitable for an entrée. Cutting the dough into 9 squares will yield appetizer-sized turnovers, cutting into 6 will produce an entrée size.



  • 1 sheet puff pastry dough
  • Filling:

  • 10 ounces frozen spinach, defrosted and drained
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 pound thick-cut turkey pastrami, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • Sauce:

  • 2 tablespoons butter
  • 3 stalks leeks
  • 3 tablespoons flour
  • 2 cups coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Heat butter in a wok or large pan.

Slice off leeks where they split, and use the white and light green parts only. Cut in half lengthwise, then in quarters lengthwise. Slice thinly.

When butter is hot, add sliced leeks and sauté for 10 minutes.

Sprinkle flour over leeks and stir until thoroughly coated. Add coconut milk and seasonings and stir. Bring sauce to a gentle boil, then reduce heat and simmer five minutes.

Transfer sauce to small bowl. Rinse pan, and add another 2 tablespoons butter or olive oil to pan. Place over medium heat.

When oil or butter is hot, add onions and minced garlic and sauté until golden.

Add spinach and seasonings and mix well. Transfer to paper towel-lined bowl to absorb any excess liquid.

For meat variation: Dice turkey pastrami. Fry chunks for five minutes in the same pan you used for the spinach. Add meat chunks to spinach mixture.

On a floured surface, roll out the pastry dough to an evenly sized rectangle, roughly 11x16". Use a sharp knife or pizza cutter to cut into nine even squares.

Place a heaping spoonful of spinach mixture in the middle of each dough square.

Spinach turnovers before baking.The combination of delicate flaky crust with the robust spinach filling yields a fabulous little pocket of deliciousness. (Photo: Sarah F. Berkowitz)

Fold over one corner to form a triangular pocket. Use a fork to press down on the seam, yielding a nice decorative border.

Brush with egg wash. Bake at 375° F for 25 minutes. Cool on wire rack.

Serve with a spoonful of leek sauce.

Related Topics: Baking, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen