Spinach and Kale Turnovers

Ingredients

• 6 ounce baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 11.3 ounce dinner roll dough refrigerated canned (such as Pillsbury)
• 3 ounces feta cheese crumbled
• 1  garlic clove chopped
• 0.1 teaspoon ground nutmeg 
• 3 cups kale chopped ( 1 small bunch)
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 2.5 tablespoons parmesan cheese fresh grated
• 0.3 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion; saut 10 minutes or until tender and lightly browned.
4. Add garlic; saut 2 minutes.
5. Add kale and spinach; saut 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg.
6. Remove from heat; cool slightly. Stir in feta.
7. Separate dough into 8 pieces.
8. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
9. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan.
10. Bake at 375 for 18 minutes or until golden brown.
11. Let stand at least 5 minutes before serving; serve warm or at room temperature.