Goat Cheese & Spinach Turnovers
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
red onion
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | bunch |
spinach
chopped |
|
| 2 | ounces |
goat (chevre) cheese
|
|
| ⅓ | cup |
pine nuts
toasted |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ½ | teaspoon |
rosemary leaves
minced |
|
| ½ | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
red onion
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | bunch |
spinach
chopped |
|
| 57.8 | ml/g |
goat (chevre) cheese
|
|
| 79 | ml |
pine nuts
toasted |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
rosemary leaves
minced |
|
| 2.5 | ml |
lemon zest
grated |
|
Directions
Heat oil in heavy large skillet over medium heat.
Add onion and garlic and sauté 5 minutes.
Increase heat to high. Add spinach and sauté 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 1 phyllo sheet on work surface.
Cut lengthwise into 3 strips.
Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip.
Starting at 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 375℉ (190℃).
Bake turnover until golden, about 12 minutes.
Cool slightly and serve.
