Goat Cheese & Spinach Turnovers

These goat cheese and spinach turnovers are a refined take on Greek spanakopita, the classic phyllo triangles found in every Greek taverna. Creamy goat cheese replaces traditional feta for a tangier, softer filling, while toasted pine nuts and a hit of lemon zest bring unexpected brightness.

The spinach preparation is where this recipe earns its stripes. Sautéing the spinach over high heat wilts it fast, and pressing every drop of liquid out afterward is what keeps the phyllo from going soggy. Cold filling is equally important; warm filling melts the butter between phyllo layers and destroys the crispy flake.

The flag-folding technique (starting at one corner, folding into triangles along the strip) produces perfect pockets that brown evenly. Brushing each layer with melted butter is what creates those shattering, flaky layers Greek grandmothers are famous for. Assemble ahead, refrigerate, and bake just before serving for perfect appetizer timing.

Chef Tips

• Use fresh bunch spinach, not baby spinach. Fresh spinach has deeper flavor and holds up better after draining.
• Keep phyllo covered with a damp towel while working. Exposed phyllo dries in minutes and cracks.
• Toast pine nuts in a dry skillet until fragrant and lightly golden; they burn fast, so watch closely.
• Bake on parchment paper to prevent sticking and make cleanup easier.

Variations

• Swap goat cheese for traditional feta for a classic spanakopita flavor.
• Add chopped fresh dill or mint to the filling for more Greek character.
• Use frozen spinach (thawed and squeezed very dry) for a faster prep.