Don't settle for pre-packaged pastries. Take the time to do it right and make a batch of these delicious spinach or fruit turnovers!

For the pastry:

• 1 1/2 cups sifted all purpose flour
• 1 cup sifted cake flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 6 tablespoons chilled vegetable shortening
• 1/2 cup cold butter, cut into small pieces
• 1/3 cup cream cheese, softened
• 2 tablespoons ice water
• 1 egg, stirred briskly (egg wash)

• 1/2 pound frozen spinach, thawed and chopped
• 2 scallions, chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 cup walnut pieces
• 1 cup feta cheese, crumbled
• 1/4 cup cottage cheese
• 1 egg
• Fresh nutmeg, pinch
• 3 tablespoons olive oil
• 1/2 onion, diced

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon instant tapioca
• 3 cups mix of blackberries, blueberries, and raspberries
• 2 teaspoons fresh lemon juice

Directions:

1. Make the pie crust: In a medium bowl, mix together the flours, salt and sugar. Add the shortening and using a pastry blender or two knives, work it into the flour until it resembles coarse cornmeal. Add butter and continue cutting it in until the bits are no larger than small peas. Add the cream cheese one tablespoon at a time, mixing with a fork after each addition to moisten the dough evenly. Add the ice water last to further moisten the dough. Using your hands, gently shape the dough into a disc. Wrap in plastic and refrigerate at least 20 minutes.

2. Make the spinach filling: Squeeze excess water from the spinach and combine with the scallions, parsley, dill, walnuts, feta, cottage cheese, egg and nutmeg in a large mixing bowl. Set aside. Heat the olive oil in a large skillet over medium heat, add the onion and saute until translucent, about 5 minutes; season.

3. Make the berry filling: In a large bowl, toss together the sugar, cornstarch, tapioca, berries and lemon juice; set aside. Cut the dough into two equal pieces; Dust a clean work surface with flour and roll the dough out into a rectangle measuring approximately 12x16 inches. Trim any ragged edges and quarter the dough into four 3x4 inch pieces.

4. Make and bake the turnovers: Line 2 large baking sheets with parchment paper and preheat the oven to 400F. Spoon 4 to 5 tablespoons of filling onto each rectangle, brush the edges with a little egg wash and fold over to enclose the filling. Crimp the sealed edges gently with the tines of a fork and brush the tops with egg wash. Dust berry turnovers with a little sugar and the spinach turnovers with turmeric. Transfer the turnovers to a prepared baking sheet and bake for 20-25 minutes, or until golden.

5. Serve each person one savory and one sweet turnover! Touchdown!!

Makes 4 Spinach Turnovers and 4 Fruit Turnovers