Lamb and Feta Turnovers

  • Active Time 25m
  • Total Time 1h 45m
  • Rating ****

Makes about 24 turnovers

Feta cheese is traditionally made from sheeps’ or goats’ milk, then cured in brine. You can buy it in chunks, with or without the brine, or already crumbled in a package.


  • 6 ounces ground lamb
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons sliced green onion
  • 2 tablespoons chopped pitted ripe olives
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon garlic salt
  • Pastry for double-crust pie
  • 2 teaspoons milk
  • 2 teaspoons sesame seed

Companion recipe: Basic Pie Pastry


Cook lamb till no longer pink; drain. Stir in feta cheese, green onion, olives, cinnamon, and garlic salt. Set mixture aside.

Prepare pastry as directed. On a lightly floured surface, roll half of dough to slightly less than 1/8-inch thickness. Cut dough into rounds with a floured 3-inch round cutter. Spoon 1 rounded teaspoon of the lamb mixture over half of each circle. Fold dough over lamb mixture. Using the tines of a fork, seal the edges. Repeat with remaining dough and lamb mixture. Cut slits in top crust. Place turnovers on an ungreased baking sheet. Brush with milk; sprinkle with sesame seed. Bake in a preheated 375 degrees oven for 15-18 minutes, or till golden. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2342

nutrition information per serving

113 calories; 8g total fat; 7mg cholesterol; 103mg sodium; 8g carbohydrates; 0g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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