Go Back
+ servings
Kale and Kalamata olive turnovers on platter
Print Recipe
5 from 4 votes

Kale and Kalamata Olive Turnovers

These turnovers are picnic perfect. Paprika butter brushed on the wrapper before baking adds great color and flavor. Everyone will love the filling of savory greens, briny olives and salty cheese.
Prep Time40 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Appetizer, Dinner, Snack
Cuisine: American, Vegetarian
Keyword: empanadas, savory turnovers, turnovers
Servings: 12 turnovers.
Calories: 147kcal


  • 10 cups kale, curly or Lacinato or 20 ounces packaged baby kale (see note)
  • 2 tablespoons olive oil
  • 1/2 cup diced onion or shallots
  • 2 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped parsley
  • 1/2 cup pitted Kalamata olives , coarsely chopped
  • 3 ounces soft goat cheese
  • 1 egg , beaten
  • Fine sea salt to taste
  • Freshly ground black pepper
  • 12 egg roll wraps (see note)
  • 3 tablespoons unsalted butter
  • 1 ½ teaspoons ground paprika


  • Make the filling:
  • Wash the greens. Trim and discard the stems. You want moisture for cooking them, so the leaves should be wet. (see note)
  • Heat the oil in a wide skillet. On medium-high heat, sauté the onions with the garlic and red pepper flakes until the onion has softened--about 5 minutes.
  • Add the greens. Cook
    and stir until the leaves wilt and become tender, about 15 minutes. (You may
    need to add a little water to keep the greens moist, particularly if you used
    pre-washed greens that aren’t wet from washing.)
  • Stir in the chopped parsley.
  • Move the cooked greens to a cutting board and chop into small pieces.
  • Mix with the chopped olives and goat cheese. Mix in the beaten egg, Season to taste with salt and about 20 grinds of black pepper.
  • To assemble:
  • Preheat oven to 400 degrees. With scissors, trim the egg roll wraps to rough (5-inch) circles.
  • Melt the butter, stir in the paprika. Keep warm.
  • Portion the green mixture into 12 mounds, about ¼ cup per portion. (see note)
  • Place one filling portion on one half of each egg roll circle. With water on your fingers,
    moisten the edges. Fold the wrapper over and pinch with your fingers to seal. Fold
    about ¼-inch of the edge up and in. Crimp with the tines of a fork. Place on a
    baking sheet lined with parchment or a silicone baking mat. If lining the sheet
    pan with parchment, coat the parchment with cooking spray—these turnovers like
    to stick.
  • Brush with the paprika butter.
  • Bake 12 to 15 minutes, until the turnovers are deep golden brown. (If
    you are baking these directly from the freezer, check after 20 minutes and bake
    until golden.)


  • You can substitute other greens like spinach, arugula, beet greens, chard, etc. or packaged mixed super greens.
  • I added about 1/8 teaspoon of salt. The olives and cheese are salty--taste and salt after the filling is mixed.
  • I used Nasoya egg roll wraps.
  • Pre-portioning the filling saves time and insures the same amount of filling for each turnover.


Calories: 147kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 216mg | Potassium: 305mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5915IU | Vitamin C: 67.7mg | Calcium: 108mg | Iron: 1.5mg