Chicken & Spinach Turnovers

Ingredients to Make Chicken & Spinach Turnovers: Dough: 227 g/ 1 cup of plain greek yogurt (we love Fage 0% or 2%) 5 oz all purpose flour ( I highly recommend weighing the flour out) 2 tsp baking powder 1 tsp salt Filling: 8 oz shredded chicken 4 oz 1/3 less fat cream cheese 1/2 onion diced 1/2 cup frozen spinach or 1 cup if using fresh 1 cup of shredded cheese How to Make Chicken & Spinach Turnovers: Preheat oven to 350 degrees. In a greased saucepan add chopped onion and spinach, cook on medium low heat for 5 minutes. While that mixture is cooking, in a medium bowl mix yogurt, flour, baking powder, and salt. Mix the dough until it forms a ball. Next, I like using a silpat/baking mat to roll the dough out. This also makes it easy to transfer to the baking sheet. If you don’t have one, that no problem, just make sure the baking sheet is greased before adding the turnovers. Roll the dough out to a thin layer, should be about 1/2 inch think or about 10-12 inches in length. Cut the rolled dough into four equal parts. By now the onions should be translucent, and the spinach, chicken, and cream cheese. Cook for 5 minutes, stirring to combined. Add the mixture to one side of divided doughso that you can fold the other side over and be able to seal the sides. Seal the sides with a fork. Add shredded cheese to the top of each turnover. Bake for 22-25 mins. Let the turn overs cool for 5 minutes. Enjoy!