Silverbeet & Cheese Turnovers

Prep Time
Cook Time
Ready In

"From Recipe + March '17. Note recipes make 8 turnovers = 4 serves 2 peer person."

Original recipe yields 4 servings


  • Serving Size: 1 (245.3 g)
  • Calories 317.2
  • Total Fat - 17.9 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 29.1 mg
  • Sodium - 467.3 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 5.3 g
  • Protein - 17.3 g
  • Calcium - 627.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 37.8 mg
  • Thiamin - 0.1 mg

Step 1

Melt spread in a large frying pan over moderate heat and add onion, garlic and nutmeg and cook and stir for 1 minute or until mixture thickens and gradually whisk in the milk until combines and cook and whisk for 3 minutes or until sauce boils and thickens and then add the silverbeet, cook and stir for 1 minutes or until silverbeet wilts.

Step 2

For each turnover, place a piece of lasagne on a clean work surface and top with 2 pieces of cheese leaving a 1cm border and spread with 1/8 of the silverbeet mixture and then brush edges with water and fold lasagne sheet to enclose filling and press edge with a fork to seal.

Step 3

Repeat with remaining lasagne sheets, cheese and silverbeet mixture to make 8 turnovers in total.

Step 4

Pour enough oil into a large heavy based saucepan to reach a depth of 4cm and heat over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil) and deep fry turnovers, in 4 batches for 2 minutes or until golden brown and using a large slotted spoon, transfer turnovers to paper towel to drain.

Step 5

Serve turnovers on watercress, if using.

Tips & Variations

No special items needed.

Tags : Snacks