Spinach And Cheese Turnovers - cooking recipe

Ingredients

1 tbsp olive oil
1 pkg (6 oz) baby spinach leaves
1/2 cup ricotta cheese
3 None eggs
1/4 cup grated Parmesan cheese
2 None green onions, finely chopped
2 tbsp finely chopped parsley
2 tbsp pine nuts, toasted
1/4 tsp ground nutmeg
2 None refrigerated pie crusts

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper.
Heat oil in a large skillet on medium heat. Saute spinach 1-2 mins, until wilted. Drain well and transfer to a large bowl.
Add ricotta, 2 beaten eggs, Parmesan cheese, onion, parsley, pine nuts and nutmeg and mix well. Season to taste.
Roll out each pie crust into a square. Cut each crust into 4 even squares. Spoon mixture evenly among pastry squares. Brush edge with remaining egg. Fold over to form triangles. Press together firmly with a fork to seal edges. Place on prepared pan. Brush tops with egg.
Bake 15-20 mins, until crisp and golden.