• 2 envelopes Robin Hood® Flaky Pie Crust Mix
• 14 pieces Europe's Best® frozen Chef's Spinach (10 oz/300 g)
• 1 tbsp [15 mL] Crisco® Canola or Vegetable Oil
• 1 small onion, diced
• 2 cloves garlic, finely chopped
• 1 cup [250 mL] ricotta cheese
• 8 oz [250 g] feta cheese, crumbled
• 1 egg, beaten
• ¼ cup [50 mL] chopped fresh dill
• salt and pepper to taste

1. Cook spinach according to package directions. Rinse with cold water and dry well. Chop.
2. Heat oil in small skillet over medium-high heat. Add onion and cook until soft and fragrant, about 5 minutes. Place in a large bowl. Add remaining ingredients for filling and combine well. Preheat oven to 400ºF (200ºC). Line baking sheets with parchment paper.
3. Roll out pastry on a lightly floured surface to ⅛" thick round. Using a 3" (8 cm) cookie cutter, cut rounds from dough. Mound 1 generous tsp (5 mL) filling onto centre of rounds. Fold over to enclose filling. Using fork, seal crust edges. Carefully transfer turnovers to prepared baking sheets. Brush with egg. Bake in preheated oven about 15-20 minutes or until crust is golden brown.

Makes 65
TIPS:
- To make into a double crust pie, follow the package directions.
- Freeze unbaked turnovers wrapped in GLAD® Press 'n Seal® wrap. To bake from frozen, add about 5min to the baking time.