Recipe#6728

Title: GOAT CHEESE AND SPINACH TURNOVERS

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

   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
  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.