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Kale and Caramelized Onion Turnovers with Lemon and Pine Nuts

Yield: about 35

Slowly sautéing onions brings out a deep, sweet caramelized flavor that works wonderfully with the earthy kale, tangy lemon, and crisp, buttery phyllo.


For the filling

  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 tsp. unsalted butter; more as needed
  • 1 medium yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2-1/2 oz. lacinato kale, ribs removed and coarsely chopped (about 2-1/2 cups)
  • 1 large egg, lightly beaten
  • ¼ cup pine nuts, toasted and coarsely chopped
  • 1/4 cup crumbled feta
  • 1 tsp. finely grated lemon zest

For the turnovers

  • 7 sheets phyllo dough (13×18 inches), thawed if frozen
  • 2 oz. (4 Tbs.) unsalted butter, melted; more as needed
  • 1 large egg
  • Toasted chopped pine nuts, for garnish

Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 40
  • Carbohydrates (g): 3
  • Protein (g): 1


Make the filling

  • Heat 1 Tbs. of the oil and the butter in a medium skillet over medium-low heat. Spread the onion evenly in the skillet and cook, stirring occasionally, until deep golden brown, about 45 minutes. If the onion becomes too dry, add a little water to the skillet. Season to taste with salt and pepper, and transfer to a medium bowl.
  • Wipe out the skillet. Heat the remaining 1 Tbs. oil over low heat. Add the kale and cook, stirring occasionally, until it begins to wilt, about 3 minutes; let cool. Transfer to the bowl with the caramelized onion. Add the egg, pine nuts, feta, zest, 1/4 tsp. salt, and 1/8 tsp. pepper.

Assemble and bake the turnovers

  • Position a rack in the center of the oven and heat to 400°F. Line 2 large rimmed baking sheets with parchment.
  • Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Unroll the phyllo on top of the wrap, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel.
  • Remove 1 sheet of phyllo, place on a large cutting board, and lightly brush with butter. Using a pizza wheel or pastry cutter, cut the phyllo lengthwise into 5 even strips, each about 2-1/2 inches wide. Spoon 1 tsp. of the filling on one end of each strip. Fold one corner over the filling, forming a small triangle. Fold the strip loosely, as you would a flag. Transfer to the baking sheet. Cover with plastic wrap. Repeat with the remaining phyllo and filling. Arrange the phyllo triangles on the prepared baking sheets in a
    single layer. Lightly beat the egg with 1 Tbs. water to make an egg wash. Brush the tops with the wash and sprinkle with pine nuts.
  • Bake one sheet of turnovers, reserving the other loosely covered with plastic wrap, until golden, about 15 minutes. Bake the reserved sheet of turnovers. Serve.


Rate or Review


  • user-2033178 | 12/29/2017

    They looked amazing and tasted so good! My husband thought they looked like they were made by a professional chef. Thank you Fine Cooking for consistently delivering recipes that work!

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