Monday, November 9, 2009

Spinach-Kale Turnovers

I love foods that involve seasoned, mushed up spinach. For instance, the spinach pies at Basha's, Andre's mom's spanakopita, and saag anything are all delicious.

After realizing last week that I actually like spending time in the kitchen and don't, in fact, have that many things I'd rather be doing, I have suddenly become interested in the kinds of time-consuming recipes I used to always avoid. Yesterday afternoon I made these spinach and kale turnovers, which involve both dealing with large, unwieldy greens and forming things out of dough. But it was fun and I didn't care! They are a lot like something I would buy frozen to take to work. So I froze them to take to work.

I figured out that a good way to de-stalk kale is to grab the end of the stalk with one hand, grab the leaves on either side with the other hand close to the stalk, and pull down. The stalk strips off pretty easily.

I also used pre-made pizza dough. The recipe calls for those fun dinner roll tubes you hit on the counter, but the store didn't have any. Pizza dough handles a little differently. Here is a video of the process.

All in all though it wasn't that difficult or time-consuming. I would make this again, maybe with a different filling, or maybe just the filling on its own, as a side. The combination of the kale and spinach created such a deep, complex, woodsy flavor, and the feta provided a nice balancing tartness.

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