Mediterranean Sourdough Discard Veggie & Feta Breakfast Turnovers
These turnovers bring together warm sautéed vegetables, tangy feta, and a soft sourdough-based topping that bakes into a light, savory crust. They feel comforting enough for a weekend breakfast but simple enough for a weekday meal prep. The sourdough discard gives the dough a gentle tang that works well with Mediterranean flavors like oregano, tomatoes, and spinach. You can shape them small for grab-and-go snacks or make larger ones for a full meal.
Total time: 55 to 65 minutes
Makes: 6 to 8 turnovers
Ingredients
For the Vegetables
1 tbsp avocado oil or olive oil
1 small onion, diced
1 small zucchini, diced
2 Roma tomatoes, chopped
1 cup mushrooms, sliced
1 large handful baby spinach
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Cheddar cheese, optional
Feta cheese, to taste
For the Sourdough Topping / Dough
1 cup sourdough discard
2 large eggs
1 tsp baking powder or 1/2 tsp baking soda
1/4 tsp salt
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Warm the oil in a skillet over medium heat. Add the onion and cook until it softens.
Stir in the zucchini and mushrooms. Cook until most of the moisture cooks off.
Add the tomatoes, garlic, oregano, salt, and pepper. Cook for another 2 to 3 minutes.
Add the spinach and let it wilt. Taste and adjust the seasoning. Remove from heat.
Stir in feta and a little cheddar if you want a richer filling. Let the filling cool slightly.
In a bowl, whisk the sourdough discard, eggs, baking powder, and salt until smooth. The mixture should be thick enough to spoon but not stiff.
Scoop 2 to 3 tablespoons of the batter onto the prepared sheet for each turnover, forming round bases.
Spoon a generous amount of filling into the center of each base.
Add another spoonful of batter on top to seal the filling. Smooth the edges. Bake for 20 to 25 minutes until golden.
Tips
Let the filling cool before adding it to the batter. It keeps the turnover structure firm.
If your discard is very thin, add a tablespoon of flour to thicken the dough.
Do not overload the turnovers or they may spread during baking.
Salt the vegetables lightly early in cooking so they release their moisture.
If your pan gets too wet, let the filling simmer a bit longer to dry it out.
Crumble the feta finely so it blends into the filling instead of sinking.
For a firmer crust, add an extra half teaspoon of baking powder.
If you want a crisp exterior, brush the tops with a little olive oil before baking.
These freeze well. Wrap tightly and reheat in an oven, not the microwave.
Serve with tzatziki or a simple yogurt dip for a fresh finish.
Variations
Herb variation: Swap oregano for thyme, basil, or an Italian herb blend.
Veggie heavy: Add bell peppers, shredded carrots, or chopped kale.
Cheesy version: Add mozzarella or provolone to make the filling richer.
Low dairy: Use only feta or replace cheese entirely with marinated artichokes.
Spicy Mediterranean: Add red pepper flakes or finely diced jalapeño.
Egg-boosted filling: Mix one scrambled egg into the cooked vegetables for extra protein.
Meaty version: Add cooked chicken, turkey sausage, or leftover roast lamb.
Roasted vegetables: Instead of sautéing, roast all the veggies for deeper flavor.
Tomato-free: Use sun-dried tomatoes for a stronger Mediterranean taste without extra moisture.
Greek inspired: Add olives and a touch of lemon zest for a brighter flavor.
Q&A
Can I make these ahead? Yes. Bake them fully, cool, then refrigerate for up to three days.
Can I use whole eggs in the filling? Yes. Scramble them lightly before mixing in.
Can I skip mushrooms? Sure. Add extra zucchini or spinach.
What if my discard is very sour? Add a teaspoon of sugar to balance the acidity.
Can I air fry them? Yes. Air fry at 350°F for about 10 to 12 minutes.
Can I use gluten-free discard? Yes. The texture stays similar.
What if the dough spreads too much? Add a tablespoon of flour to strengthen the batter.
Can I replace feta? Ricotta salata or goat cheese works well.
Can I make mini versions? Yes. Use smaller spoonfuls and reduce baking time.
How do I reheat them? Use a toaster oven at 325°F until warm and crisp.
Nutrition
(per turnover, estimated)
Calories: 210 to 250
Protein: about 11 g
Carbohydrates: about 12 g
Fat: about 16 g
Fiber: about 2 g
Sodium: varies depending on feta and added salt
Conclusion
These turnovers are simple to assemble, flexible with ingredients, and a great way to use sourdough discard. The vegetables stay tender, the feta adds a salty bite, and the tangy batter bakes into a light and satisfying crust. They work well for breakfast, brunch, or even a light dinner with a salad on the side. You can tailor the filling to the season, adjust the cheeses to your taste, or prepare them in batches for easy meal prep through the week.