Kale and Mushroom Turnovers

If you like Greek spinach spanakopita, you will LOVE my kale and mushroom turnovers! And they take half the time to make! For the hardcore Lent fasters, you will have to skip this recipe since it has goat cheese in it, but if you are like me and eat vegetarian during Lent, it will do just fine.

Ingredients:

1 bunch of kale
1/2 small yellow onion, diced
handful of crimini mushrooms (or white mushrooms)
1/2 cup of crumbled goat cheese or crumbled feta
salt & pepper
1 tablespoon fresh lemon juice
1 package of puff pastry sheets (you can find them in the frozen pastry aisle)

Pull pastry sheets out of box and let rest at room temperature. When they are fully defrosted, unfold them and cut each sheet into 9 squares. Meantime, chop kale and place in a large frying pan. Add a tablespoon of water, cover and let steam at medium/high heat for a few minutes. Set aside in a large mixing bowl. In the same frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add diced onions and mushrooms, season with salt and pepper, and sautee until tender. Add to kale in mixing bowl. Also add the goat cheese to mixing bowl. Mix thoroughly. Add a spoonful of filling to each pastry square, fold into triangles and seal the edges. Bake at 400 degrees for around 12 to 15 minutes, or until golden brown. Makes 18 turnovers, perfect for a tea party, baby or wedding shower, or appetizers for a home-cooked dinner!!! They turned out scrumptious!