How to make it

  • Make the pastry. Cut the butter into slices. In a food processor combine the butter, salt and flour. Pulse until the butter is pea sized or smaller. Very slowly, add ice water with the processor running. As soon as the dough comes together to form a ball, stop processing. (It should happen around 3 Tablespoons of water). Remove the dough, form into a disc, wrap with plastic wrap and place in the fridge for 30 minutes.
  • Make the filling. While the pastry is resting, in a large fry pan, sauté the onion in olive oil until tender. Add the sausage and cook through, breaking up with a spoon. Add the chopped spinach and cook until wilted and season. Remove to a bowl to cool.
  • Combine the ricotta cheese, parmesan or asiago, egg, parsley, pepper, and nutmeg. Stir well to combine.
  • Preheat oven to 425F.
  • Assemble the turnovers:
  • Roll out the dough into a large rectangle 1/8 inch thick. With a pizza cutter cut into 8 equal squares. Add about 3 tablespoons sausage filling in the middle of each pastry. Top the sausage filling with about 1 tablespoon of the ricotta mixture and bring together each corner of the pastry squares to create a turnover See Photo. Press edges together tightly to seal well so filling doesn't ooze out (it might still happen but that's ok - it looks mouthwatering!) Once all are filled, transfer to parchment lines baking sheet.
  • Whisk the egg and water together in a small dish. Brush over the top of the pastry. Sprinkle with poppy seeds. See Photo
  • Bake for about 30 minutes or until golden brown. Serve hot, warm, or at room temperature.

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