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Kale Turnovers

February 17, 2015

photo 4 Dear Farm Fans, The following is one of our favorite recipes on the farm. Feel free to use whatever pastry you prefer for the turnovers. We recommend Filo, or even reduced fat Pillsbury roll-out dough! If you are feeling ambitious, I will soon be posting a delectable pie crust recipe that we use for everything from turnovers to sweet and savory pies. I usually double the recipe to make more than 8-10 turnovers.


1 large bunch of Kale

photo 3 1-2 cloves of Garlic

1 block of Feta Cheese

1 cup of sliced Almonds

1/4 tsp. ground Nutmeg

1/4 tsp. Salt

1/2 tsp. Pepper

1 Tbsp. Olive Oil

1/2 cup of chopped Sweet Onion


1. Pre-heat oven and prepare your pastry dough as instructed on packaging. photo-31 2. Chop onion, garlic and kale and sauté in olive oil with nutmeg, salt and pepper until onions are translucent and kale is wilted.

3. Remove from stovetop, crumble the block of Feta cheese and add Feta and almonds to the kale/onion mix.

4. Spoon the delicious sautéed mix into the pastry pieces and fold the pastry around the filling.

5. Arrange on a greased baking sheet and bake for around 12 minutes, or as directed on pastry packaging. photo 2 Remove from oven and enjoy! (These can also be frozen and reheated) photo 3   photo 4

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