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Onion-Feta Cheese Turnovers

Makes 12 turnovers ¼ cup olive oil8 cups sweet or Spanish onions, peeled and cut into thin moon shapes (6–8 onions)2 teaspoons salt2 tablespoons fresh oregano, chopped¾ cup feta cheese, grated1 package (2 sheets) frozen puff pastry, defrosted1 egg, whisked with 1 tablespoon water2 tablespoons sesame seeds {pinterest_rich_pins_images} Onion-Feta Cheese Turnovers {/pinterest_rich_pins_images}

Onion-Feta Cheese Turnovers

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    Onion-Feta Cheese Turnovers
  • 2/7
    Chop the cooked onion roughly, place it in a bowl and mix with the oregano.
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    Flour a board and rolling pin, and roll a sheet of the puff pastry into a 18x12-inch rectangle.
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    Place 2 tablespoons of the onion mixture on half of each square and sprinkle with the cheese.
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    Carefully fold the dough diagonally over the onion mixture and seal the edges with the tines of a fork.
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    Brush each pastry with the egg, sprinkle with the sesame seeds, and transfer to the baking sheet.
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    Onion-Feta Cheese Turnovers

Text, photos and food cooked by Michal Martinek

Apr 16, 2015

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Onion-Feta Cheese Turnovers

I had a big bag of onions left in my fridge from my Easter post about coloring eggs—only the outer onion skins were used—so I came up with this recipe to use them up. After about one hour of cooking, the onion breaks down and changes into a pleasantly sweet and silky compote. Add fresh oregano and grated feta cheese for a simple, Greek-inspired filling.

Frozen puff pastry is convenient, versatile and widely available. It is important to give it some time on the kitchen counter to let it defrost properly.

O

  1. Makes 12 turnovers
  2. ¼ cup olive oil
  3. 8 cups sweet or Spanish onions, peeled and cut into thin moon shapes (6–8 onions)
  4. 2 teaspoons salt
  5. 2 tablespoons fresh oregano, chopped
  6. ¾ cup feta cheese, grated
  7. 1 package (2 sheets) frozen puff pastry, defrosted
  8. 1 egg, whisked with 1 tablespoon water
  9. 2 tablespoons sesame seeds

1

Heat the olive oil in a large sauté pan, and add the onion and salt. Cover and cook on low heat, stirring occasionally, until the onion is soft and translucent, about 60 minutes.

2

Remove the onion from the heat and let cool. Drain it through a sieve, squeezing the liquid out with a wooden spoon. Chop the onion roughly, place it in a bowl and mix with the oregano.

3

Preheat the oven to 375 degrees, and line two baking sheets with parchment paper.

4

Flour a board and rolling pin, and roll a sheet of the puff pastry into a 18x12-inch rectangle. Brush the sheet with the egg, and cut it in half vertically and into thirds horizontally. You will have six squares, each measuring 6x6 inches

5

Place 2 tablespoons of the onion mixture on half of each square and sprinkle with the cheese. Carefully fold the dough diagonally over the onion mixture and seal the edges with the tines of a fork. Brush each pastry with the egg, sprinkle with the sesame seeds, and transfer to the baking sheet. Repeat with the second puff pastry sheet.

6

Bake in the oven until puffed and golden brown, about 20 minutes.

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