One of the best gluten free appetizer recipes ever, these crisp turnovers are packed with a rich (but easy) two-ingredient feta and black olive filling and made with a homemade dough you'll never know is gluten free.
~by Regan Jones, RD
It's hard to believe that this time tomorrow I'll be heading to Vermont for Blog Brulee, year #2. I've shared before what I learned on-site last year, as well as what I've learned in watching last year's attendees prosper.
But what I haven't shared is that in many ways, standing in the door of Smugglers' Notch, greeting 20+ bloggers you either know and love or are really excited about getting to know feels like a big party.
Not party in the way of "Oh, I'll regret this tomorrow."
Party in the way of "These are my peeps and I'm so lucky to share this experience with them."
And for parties like that, you need good food. You know?
I'd be lying if I tried to pass off my home life as one filled with those types of parties. Historically our entertaining has been confined to those times when a work colleague of my husband is in town and we have him over for appetizers and drinks. If you had visions of me whipping up Chateaubriand regularly as we prep the fine china, maybe you need to read back through my archives.
But give me a reason to whip up a good appetizer (especially during football season), and I'm in my element.
I have a personal faves, like my Skinny Spinach Artichoke Dip or this Smoky Sweet Potato Dip. And there's a tri-color cheese torte that I need to share soon. But now, these fun little turnovers have moved to the top of the list.
These turnovers turned out so amazingly yummy, even I impressed myself. The dough is a gluten free pastry type dough adapted from this phyllo dough from Gluten Free On A Shoestring. (I've shared before what a valuable resource that blog is if you're interested in really upping your game on gluten free baking.) It's worth noting, though, that the ingredients I used to make the dough weren't just your good ole "grab 'em off the shelf" ingredients. I used modified tapioca starch (which had to be specially ordered), but it made such a difference in creating that crispy pastry-type crust you want in a turnover.
Yet, turnovers can not live with pastry crust alone. You need good stuff on the inside. And that's where California Ripe Olives come in.
As the sponsor of this month's Recipe ReDux contest, California Ripe Olives challenged ReDux members to combine their favorite Mediterranean flavors in fun, new ways. I wanted to keep these turnovers as easy as possible (my mantra when it comes to entertaining), and found that by simply combining ripe black olives (one of the most versatile pantry items ever!) with crumbled feta, I'd created a savory filling that needed little more than a base of sundried tomato paste and a crust to surround it to make a delicious appetizer.
If you're not up for rolling/cutting homemade pastry dough, keep in mind this would also make a delicious topping for crostini, a filling for single-serving wonton cups made in a muffin tin or as stuffing for chicken breasts. The party possibilities of this quick and easy two-ingredient combo are endless.
'Cause when you're throwing a party, you need good food... but you also need less time in the kitchen to go enjoy that good food, you know?
What's your go-to appetizer for entertaining?
What's your favorite way to use California Ripe Olives?
Be sure to visit the other Recipe ReDux members' creations in the gallery below and share your favorites using the hashtag #TheRecipeReDux.
Thanks for stopping by!
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Gluten Free Feta and California Ripe Olive Turnovers
Makes 16 turnovers
- 245 g (about 1 3/4 cups) gluten-free all-purpose flour (I recommend using Better Batter)
- 42.5 g (about 2/3 cup) Expandex modified tapioca starch*
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 3/4 cup warm water
- 1 (6-ounce drained weight) can of California Ripe Olives
- 4 ounces crumble feta
- 1/3 cup sundried tomato paste or pesto
- Preheat oven to 350 degrees F.
- To prepare dough, combine flour, Expandex and salt in bowl of a stand mixer; add oil, juice and water and mix until well combined. Cover and allow to stand for 20 minutes.
- While dough stands, combine California Ripe Olives and feta in a food processor and pulse until coarsely chopped.
- Divide dough into 4 equal sections. Working with 1 section at a time, roll out into 13- x 9-inch rectangle on a lightly flour surface (keep remaining sections covered). Cut large rectangle into 4 small rectangles (Eventually you will have 16 rectangles, but work in batches of 4).
- Spoon about 1 teaspoon of sundried tomato paste onto half of rectangle; top with 1 tablespoon on olive mixture. Fold over short side to short side and crimp with a fork. Place on a lightly greased baking sheet; repeat with remaining dough and mixture.
- Bake at 350 degrees F for 25 minutes or until lightly browned (if bottoms begin to brown too quickly before tops, broil until tops are lightly browned.) Remove from oven and serve warm.
*The dough in this recipe is adapted from Gluten Free On A Shoestring's Gluten Free Phyllo Dough (Fillo) and Spanakopita recipe. While this recipe differs considerably from the method she uses to make Spanakopita, I believe the modified tapioca starch is key to achieving a crispy turnover dough. I highly recommend purchasing Expandex to make this dough for best gluten free results. Please see discussion of Expandex on the aforementioned post.
**If a gluten free dough is not required, these could easily be made with a purchased or homemade pie crust.