- 2 large eggs
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 2 tablespoons chopped fresh mint
- 2 garlic cloves, chopped
- 1/4 teaspoon pepper
- 1 10-ounce tube refrigerated pizza dough
- Preheat oven to 425°F. Lightly grease heavy large baking sheet. Whisk eggs in large bowl to blend. Transfer 1 tablespoon beaten eggs to small bowl and reserve for glaze. Mix spinach, cheese, mint, garlic and pepper into remaining eggs in large bowl.
- Unfold dough on prepared baking sheet. Gently stretch dough to 11-inch square. Cut dough into 4 equal squares. Spoon 1/4 of spinach filling (about 1/3 cup) into center of each dough square. Fold 1 corner of each square over filling to opposite corner, forming triangle. Press dough edges together tightly with fork to seal. Using sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops of turnovers with reserved egg glaze.
- Bake turnovers until filling is cooked through and tops are golden brown, about 15 minutes. Serve warm.