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Goat Cheese and Spinach Turnovers

1 tb Olive oil
1/2 c Diced red onion
2 Garlice cloves, minced
2 bn Fresh spinach, stemmed, chopped
2 oz Soft fresh goat cheese (such as Montrachet)
1/3 c Toasted pine nuts
3 tb Grated parmesan cheese
1/2 ts Minced fresh rosemary or 1/4 tsp dried, crumbled.
1/2 ts Grated lemon peel
4 Frozen phyllo pastry sheets, thawed
1/2 c (1 stick) unsalted butter, melted


Makes 12

heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 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 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 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve.


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