Greek "Empanadas"

Who doesn't like something that you can eat with one hand and that has a flaky, crunchy crust? I know I do, which is why this Greek Empanada recipe literally came to me in my dreams! These Greek Empanadas are easy to make and the left overs were so good that I ate them for breakfast two days in a row. The other nice thing is that this can easily be adapted to any meat or cheese combo you like, catering to your particular taste. Try a different combo and let me know how it goes. In the meantime, we are having Greek Empanadas again this week at our house!

Here's What You Need: 2 refrigerated pie crusts
1 cup chopped onion
1/2 lb ground turkey
1 clove of garlic (chopped)
Extra virgin olive oil
1/2 tsp of Greek seasoning
4oz flavored feta
3 cups of baby spinach
Egg whisked in a bowl with 1/2 tsp of water

Here's What You Do:

 Preheat oven to 400. Heat pan to medium high and add olive oil. Once the oil is hot, add in the turkey on one side and the onions on the other. Sprinkle Greek seasoning on both. Saute until the meat  is starting to brown and the onions are softening, approximately 8 minutes. Add feta and spinach and stir all together until spinach is wilted and feta has softened. Remove from heat. Lay out the pie crust and cut into 4-5" circles. (I used on my kid's snack bowls and just pressed it down to make the cut-out.) Add 1/4 cup of the turkey mixture onto each square and fold over. Fold sides in and then crimp with a fork. Brush all over the top with egg wash. Spray baking sheet with non-stick spray. Bake empanadas for 17 or 18 minutes. (Serves 4 with two empanadas per person)

Kid Tip:
Not a whole lot to add here-Kids will love picking up these cute little pockets! You can definitely switch out the meat and cheese to a combination of their liking.