Spinach Walnut Turnovers

ON MAY 7TH we celebrated National Bike Month here in Three Rivers, CA. We launched our 1st Saturday event with a "Trike and Bike" costume contest, held at the Hummingbird Cafe at 9 am. How adorable! To see all the photos from the contest, click on the post title above.


IN KEEPING with the theme, I hiked up to Salt Creek with my daughter, Landon, who walked the bike up. I couldn't find a bike with a basket on it, so I bought a basket and made the floral inset with little ties on it. I like the black-and-white motif with the purple bike and lupines, which I knew were at peak bloom for this photo. And the "S" in the waterfall (for Salt Creek) was clearly visible. It was a good workout for me, hiking with a backpack of food, but worth it.

TURNOVERS are simple to make and hold up well for a picnic. What better way to spend lunchtime?





Spinach Walnut Turnovers

1 package puff pastry sheets, thawed
1 Tablespoon olive oil
1 small onion
1 cup chopped mushrooms
1 (10 ounce) frozen spinach
1/2 teaspoon garlic powder
1/4 cup breadcrumbs
1/2 teaspoon oregano
1/2 cup toasted walnuts
1 Tablespoon nutritional yeast
1 Tablespoon lemon juice
1/2 teaspoon salt
pinch cayenne
pinch freshly ground nutmeg

1. Heat oven to 375º.
2. Heat oil in large pan. Saute onions until soft.
3. Chop spinach; place in a towel; wring out water. Add to onions.
4. Add remaining ingredients except puff pastry. Cook 5 minutes on
low heat.
5. Unfold pastry sheet. Cut into 4 equal sections. Place about 1/4 cup
spinach mixture on each square, forming into a triangle shape.
6. Moisten edges with water; fold pastry in half diagonally; seal with
tip of fork. Repeat with second sheet of pastry.
7. Spray a cookie sheet with oil. Place turnovers on sheet; bake 25
minutes. Remove from oven and cool 10 minutes before serving.
Makes 8.