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+ servings

Spinach and Feta Turnovers

  • Prep Time
    15 MINS
  • Cook Time
    11 MINS
  • KCals 68
  • Carbs 5.5G
4 Servings


  • 2 low-calorie tortilla wraps

For the filling

  • 120 g fresh baby spinach leaves, stalks removed
  • 90 g reduced fat feta cheese, crumbled into small chunks
  • ½ tsp garlic granules
  • ½ tsp smoked paprika
  • 1 medium egg yok
  • salt and black pepper, to taste

For the topping

  • 1 medium egg yolk, beaten with a fork
  • a pinch of smoked paprika


  1. Preheat the oven to 200ºC. Line a baking tray with a sheet of non-stick baking paper.

  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.

  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.

  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.

  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.

  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.

  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.

  8. Place in the middle of the preheated oven and bake for 6-8 minutes until golden brown. Serve hot or cold.