1 tablespoon olive oil
2 garlic cloves, minced
1 large bag/bunch spinach, stemmed and chopped roughly
2 large eggs
6 ounces feta cheese, cubed or crumbled
2 tablespoons plain yogurt or sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dried
salt and pepper
2 sheets frozen puff pastry
Preheat oven to 400°F. Lightly grease heavy large baking sheet or line with parchment.
Heat oil in large sauté pan. Add shallots and cook until tender, then add garlic and cook one minute, until fragrant. Add spinach, in handfuls, salting a bit and wilting. Remove from pan, chop further, and allow to cool.
Remove puff pastry from freezer.
Whisk eggs in large bowl. Transfer 2 tablespoons beaten eggs to small bowl and reserve for wash. Fold cheese, yogurt and dill into eggs, then add spinach mixture. Add salt and pepper to taste.
Lay one sheet of puff pastry on a cutting board. It should be pliable but still cold (other wise it gets too sticky). Using a pizza cutter, divide into four squares. Put one dollop of spinach filling in each square. Pick up a square, folding over and pinching one side together, beginning to form a triangle pocket. Add more spinach mixture to fill and pinch the other side of the triangle. Place on baking sheet and finish pinching sides with a fork. Repeat with next 3 squares and then with the remaining sheet of puff pastry. (I put any remaining spinach filling in a greased ramekin and baked alongside the turnovers and it was good on its own!) Brush each completed turnover with reserved egg wash.
Bake turnovers until filling is cooked through and tops are golden brown, about 20 minutes. Serve warm.