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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

Reviews (1 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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