Egg and Feta Turnovers


  1. Preheat oven to 375°F.
  2. In small bowl, thoroughly mix liquid eggs, cheeses, garlic powder, parsley and lemon zest. Cover and refrigerate until ready to use.
  3. Lay one phyllo sheet out on clean work surface. Paint with butter.Lay another phyllo sheet on top of buttered phyllo sheet. Paint with butter. Repeat with third phyllo sheet and butter. Cut layered phyllo sheets in thirds lengthwise.
  4. At top of each strip, add 1 Tbs. egg and cheese mixture. Fold one corner of strip over filling. Continue folding until turnover looks like a triangle.
  5. Place turnover on sheet pan and paint top with butter. Fold remaining two strips.
  6. Continue making turnovers from remaining phyllo sheets, repeating above steps.
  7. Place sheet pan in hot oven. Bake turnovers 20 minutes, or until golden brown. Serve hot.


  • 8 oz cheese, feta, crumbled
  • 1/2 tsp(s) garlic, powder
  • 2 tsp(s) lemon zest
  • 4 Tbsp(s) Nature's Best Dairy® Butter, Unsalted, melted
  • 1 Tbsp(s) parsley, flakes
  • 24 sheets phyllo dough
  • 4 Tbsp(s) Roma® Cheese, Parmesan, grated
  • 1/4 cup(s) West Creek® Eggs, Liquid Whole with Citric Acid