Spinach and Feta Turnovers
These tasty little snacks look like a treat from the bakery, but there's no pastry in sight! We've used low-calorie tortilla wraps instead, so you get all the crunch and even more flavour. Enjoy these as a speedy snack, serve for lunch with some salad or grab a couple for a quick breakfast.
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NutritionPer Serving
- Calories68
- Carbs5.5g
- Protein4.8g
- Fat2.7g
- Saturates1.3g
- Sugars0.5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Just wait until you smell a batch of these Spinach and Feta Turnovers baking in the oven! The crunchy little parcels might look like something you’d pick up from the bakery, but there’s no buttery pastry on the menu here.
Instead, we’ve used our favourite slimming-friendly swap, substituting high-calorie pastry for low-calorie tortilla wraps. We love how golden and crunchy these get in the oven, giving your savoury turnovers the perfect crispy bite to them.
Inside, we’ve cooked up a moreish filling of spinach and crumbly feta cheese. With a little bit of garlic granules, paprika and an egg yolk mixed in for richness, you’re going to love the tangy, salty combination.
Whether as a quick snack or a light lunch, this is a recipe you’ll come back to time and time again!
What diets are these Spinach and Feta Turnovers suitable for?
This Spinach and Feta Turnovers recipe is suitable for vegetarians, as long as you use a vegetarian feta cheese.
To make this recipe gluten free, you can substitute the tortilla wraps for a suitable gluten free version. The recipe can also be made dairy free by swapping to a dairy free feta cheese alternative.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Spinach and Feta Turnovers?
Nope! This recipe is really simple and quick to make. You’ll be able to find everything you need in your usual supermarket.
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‘Tasty and light’
How many calories are in these Spinach and Feta Turnovers?
There are 68 calories per portion in these Spinach and Feta Turnovers, which means they fall into our Everyday Light category.
This Spinach and Feta Turnovers recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200ºC. Line a baking tray with a sheet of non-stick baking paper.
Step 2
Place the spinach in a colander or sieve and rinse under cold running water. Shake well to remove the excess water and place the spinach in a medium saucepan. Cook gently for 2-3 minutes over a low heat, stirring constantly until wilted. Take care not to overcook, the spinach should be softened, but still be bright green.
Step 3
Tip the cooked spinach into a sieve and squeeze out as much liquid as possible, using the back of a wooden spoon. Discard the liquid and transfer the spinach to a small mixing bowl.
Step 4
Add the feta, garlic granules, smoked paprika, egg yolk and salt and black pepper to the bowl. Mix until evenly combined, being careful not to crumble the small chunks of feta.
Step 5
Cut each tortilla wrap into quarters. Each piece will look like a triangle with a curved edge. Fold the tip of each triangle in by about 1cm (1/2 inch) to square it off and press down firmly.
Step 6
Divide the filling into 8 and place a portion down the centre of each tortilla quarter. Brush beaten egg around the edge and fold in the 2 outer points, overlapping slightly in the middle. Press the overlapping points lightly to seal. Repeat to make 8 turnovers.
Step 7
Place the turnovers on the lined baking tray. To glaze, brush all over with beaten egg. Sprinkle a little smoked paprika over the top of each glazed turnover.
Step 8
Place in the middle of the preheated oven and bake for 6-8 minutes until golden brown. Serve hot or cold.
What could I serve with these Spinach and Feta Turnovers?
These are perfect on their own as a snack or on-the-go breakfast option. You can also turn them into a light lunch by serving a couple of the Spinach and Feta Turnovers with a salad, or any of the following dishes:
How do you know when Spinach and Feta Turnovers are cooked?
You should cook this Spinach and Feta Turnovers until the low-calorie tortilla wrap is golden and crisp. This should take around 6-8 minutes in the oven.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Spinach and Feta Turnovers in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it. You can eat these Spinach and Feta Turnovers hot or cold.
If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftovers Spinach and Feta Turnovers can be kept in the fridge for up to 2 days.
Can I freeze Spinach and Feta Turnovers?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Spinach and Feta Turnovers?
From chilled: Place on a baking tray in a moderate oven for 5-10 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled as above.
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Spinach and Feta Turnovers
These tasty little snacks look like a treat from the bakery, but there's no pastry in sight! We've used low-calorie tortilla wraps instead, so you get all the crunch and even more flavour. Enjoy these as a speedy snack, serve for lunch with some salad or grab a couple for a quick breakfast.
-
Prep Time
15 MINS
-
Cook Time
11 MINS
- KCals 68
- Carbs 5.5G
Instructions
- Preheat the oven to 200ºC. Line a baking tray with a sheet of non-stick baking paper.
- Place the spinach in a colander or sieve and rinse under cold running water. Shake well to remove the excess water and place the spinach in a medium saucepan. Cook gently for 2-3 minutes over a low heat, stirring constantly until wilted. Take care not to overcook, the spinach should be softened, but still be bright green.
- Tip the cooked spinach into a sieve and squeeze out as much liquid as possible, using the back of a wooden spoon. Discard the liquid and transfer the spinach to a small mixing bowl.
- Add the feta, garlic granules, smoked paprika, egg yolk and salt and black pepper to the bowl. Mix until evenly combined, being careful not to crumble the small chunks of feta.
- Cut each tortilla wrap into quarters. Each piece will look like a triangle with a curved edge. Fold the tip of each triangle in by about 1cm (1/2 inch) to square it off and press down firmly.
- Divide the filling into 8 and place a portion down the centre of each tortilla quarter. Brush beaten egg around the edge and fold in the 2 outer points, overlapping slightly in the middle. Press the overlapping points lightly to seal. Repeat to make 8 turnovers.
- Place the turnovers on the lined baking tray. To glaze, brush all over with beaten egg. Sprinkle a little smoked paprika over the top of each glazed turnover.
- Place in the middle of the preheated oven and bake for 6-8 minutes until golden brown. Serve hot or cold.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
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2 comments
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JacquelineTuesday 30th August 2022
I have some frozen spinach can I use this ?
HollyThursday 1st September 2022
Hey Jacqueline, yes you can swap for frozen spinach. Ensure it is defrosted and as in step 3 of this recipe place into a sieve and try to squeeze out as much liquid as possible, using the back of a wooden spoon. Hope that helps!
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