Savory Feta Turnovers

Name: Savory Feta Turnovers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 10 1/2 ounces/300 grams feta, crumbled; 1 1/2 tablespoons seeded and finely chopped preserved lemon; 1 tablespoon dried mint; 2 garlic cloves, finely minced or pressed; 1 sheet thawed puff pastry, such as Dufour (about 14 ounces); All-purpose flour, for dusting; 1 egg, beaten; 2 tablespoons sesame seeds; 6 tablespoons honey, for serving

By Nargisse Benkabbou

Published Oct. 15, 2024

Savory Feta Turnovers — Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rating: 5(113)
Comments: Read comments

Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.

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Ingredients

Yield:6 servings

10 ½ounces/300 grams feta, crumbled
1½tablespoons seeded and finely chopped preserved lemon
1tablespoon dried mint
2garlic cloves, finely minced or pressed
1sheet thawed puff pastry, such as Dufour (about 14 ounces)
All-purpose flour, for dusting
1egg, beaten
2tablespoons sesame seeds
6tablespoons honey, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Line a sheet pan with parchment paper.
Step 2
Make the filling: In a large bowl, mix together the feta, preserved lemon, mint and garlic.
Step 3
Unfold the puff pastry sheet. On a lightly floured surface, run a lightly floured rolling pin over the pastry sheet to eliminate any folds. Cut the sheet into 6 equal-size squares (about 4½-inch squares).
Step 4
Divide the filling evenly among the 6 squares, spooning about 2½ tablespoons onto the center of each square. (The size of the pastry sheet may vary depending on brand. To prevent filling from coming out during baking, adjust the amount of filling to the size of your squares; do not overfill.) Fold one corner over the filling to meet the opposite corner to form a triangle, then seal the edges by pressing down with the tines of a fork.
Step 5
Place the turnovers on the lined sheet pan, leaving about 1 inch between them. Brush their tops with the egg, sprinkle with sesame seeds and bake 20 to 25 minutes, until golden brown.
Step 6
Let rest for 5 minutes before serving with a drizzle of honey on top of the turnovers.

Ratings

5 out of 5

113 user ratings

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Comments

Karekin7 months ago

You can eliminate the preserved lemon and add fresh, chopped dill and Italian parsley, and it will be equally delicious.

Gil Evans7 months ago

It is lemon that has been "fermented" in lemon juice and lots of salt. You can make your own - although it takes about a month. Or you can find in gourmet grocery markets or online.

Lyn7 months ago

Really tasty. I made my own pastry as I'm gluten free, but not puff. They turned out perfectly and the drizzle of honey before eating definitely adds an extra flavour layer. Yum!

Matt2 months ago

I used some some green onion, parsley, and lemon zest instead of the preserved lemon. It was a delicious light lunch with a side of dressed greens

Minnesota nice5 months ago

Made 18 of these with 1 package of puff pastry. Froze them and then baked them for a party. From frozen, they baked in 20 minutes or so and came out great! No leakage of filling, but I sealed them with a little egg wash on the edge and used a fork to close.

Leah5 months ago

These are delicious as is, but I’m going to experiment with adding some spinach and minced lamb next time and see what happens

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