Spinach Turnovers

Say hooray for spinach! This tasty veggie is abundant in health-promoting nutrients like calcium, iron, chlorophyll, beta carotene, vitamin C, riboflavin, sodium and potassium. Turnovers however, not so healthy with all that flaky yummy pastry going on!

Today's recipe, substitutes tortilla in lieu of the pastry for a much healthier version. Enjoy!

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Spinach Turnovers
by Dr Ben Kim
Yield:  8 servings

3 pkgs (10oz) of frozen chopped spinach, thawed
1 onion, finely chopped
1/4 C. water
1/4 C. chopped fresh parsley or cilantro
1 1/2 tsp. dill (optional)
3/4 tsp. salt
1/2 tsp. black pepper
1/4 C. lemon juice
Extra virgin olive oil
8 large flour tortillas

Thaw spinach and using your hands, squeeze out as much water as possible. Set aside.

Heat 1/4 cup of water in a large pan, add onion and cook until tender.

Stir in spinach, parsley, dill, salt and pepper. Cook over low to medium heat, stirring often until the entire mixture is quite dry. Stir in lemon juice.

Cut a tortilla in half and moisten its edges with water using your fingers or a pastry brush.

Place approximately 2 tablespoons of the spinach filling in the center of each half, then fold it in thirds, matching the edges of the tortilla half to make a triangular shape.

Press edges together firmly to create a seal. Brush entire turnover lightly with olive oil.

Place on a baking sheet and bake @ 375 for 20 to 25 minutes.

Mealtime Prayer - Dear God above, for all Thy love, for mercy such as Thine. For food and drink, and power to think, for everything divine. We pray this now and ask that Thou be with us as we dine.