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Title: Goat Cheese & Spinach Turnovers
Categories: Bread Vegetable Cheese Greek
Yield: 12 Servings

1tbOlive oil
1/2cDiced red onion
2 Garlice cloves, minced
2bnFresh spinach, stemmed, chopped
2ozSoft fresh goat cheese (such as Montrachet)
1/3cToasted pine nuts
3tbGrated parmesan cheese
1/2tsMinced fresh rosemary or 1/4 tsp dried, crumbled.
1/2tsGrated lemon peel
4 Frozen phyllo pastry sheets, thawed
1/2c(1 stick) unsalted butter, melted

Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries

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.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens

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