Ingredients Jump to Instructions ↓

  1. 1 tb Olive oil

  2. 1/2 c Diced red onion

  3. 2 Garlice cloves, minced

  4. 2 bn Fresh spinach, stemmed,

  5. 2 oz Soft fresh goat cheese

  6. 1/3 c Toasted pine nuts

  7. 3 tb Grated parmesan cheese

  8. 1/2 ts Minced fresh rosemary or -tsp dried, crumbled. 1/2 ts Grated lemon peel

  9. 4 Frozen phyllo pastry sheets,

  10. -thawed 1/2 c (1 stick) unsalted butter,

  11. 12 heat oil in heavy large skillet over medium heat. Add onion and garlic and saute

  12. 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place

  13. 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place

  14. 1 rounded tbsp filling at

  15. 1 end of dough strip. Starting at

  16. 1 corner,fold pastry over filling, forming triangle. Repeat, folding up length of pastry as for flag. Brush wit butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to

  17. 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens


Send feedback