Greek Cheese Turnovers

chef.tim.lee's picture

Sep. 23, 2011


For filling
Crumbled feta cheese 2 Ounce (1/4 Cup)
Grated parmesan cheese 1 Tablespoon
Cream cheese 1 Tablespoon , softened
Dried oregano leaves 1/2 Teaspoon
Garlic 1 Clove (5 gm) , minced
Lemon juice 1/2 Teaspoon
Egg 1 , beaten
For crust
Pillsbury refrigerated crescent dinner rolls 8 Ounce (1 Can)



1) Preheat the oven to 350°F.

2) In a bowl, place together all the cheeses, oregano, garlic, lemon juice and egg.

3) Mix the cheese mixture well together.


4) Separate the dough into 4 rectangles and secure the perforations by pressing it.

5) Lightly stretch each rectangle by pressing or rolling it, into 8 by 4 inch rectangle.

6) Cut into halves crosswise to make 8 squares.

7) Spoon about 1 tablespoon of cheese mixture on the middle of each square.

8) Fold the dough sheet over the cheese mixture, to form triangle.

9) Pinch or press the edges with fork to secure the filling, prick the tops with fork.


10) Arrange the parcels on a non-stick baking sheet.

11) Dredge the parcels with 1 tablespoon of cheese.

12) Bake in the oven for 10 to 15 minutes or until lightly browned.

13) Allow to rest for 5 minutes, and cut each triangle in halve.


14) Serve warm with any desired dip.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 311Calories from Fat 59

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 690 mg28.75%

Total Carbohydrates 24 g8%

Dietary Fiber %

Sugars 4 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet