Goat Cheese And Spinach Turnovers

* Exported from MasterCook *

Goat Cheese And Spinach Turnovers

Recipe By : Drinking Swamp Farm <goatboy@sylvaninfo.net>
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Olive Oil
1/2 Cup Diced red onion
2 Cloves Garlic minced -- ( Elephant Garlic
-- preferred)
2 Bunches fresh spinach -- stemmed and chopped
2 Ounces Soft fresh GOAT CHEESE -- (Chevre/Monutskey
-- Log)
1/3 Cup Pine Nuts
3 Tablespoons Grated Parmesian or Romano -- (Goat if Avail.)
1/2 Teaspoon minced FRESH Rosemary *or*
1/4 Teaspoon dried crumbled Rosemary
1/2 Teaspoon Lime Zest
1/2 Cup melted butter or margarine
4 Frozen phyllo pastry sheets thawed

Heat oil in large skillet over medium heat. Add onion and garlic and saute til
translucent ( 5 mins or so) Increase heat to high and add spinach and saute unt
il wilted ( 5 minutes).

Drain spinach mixture, pressing to release as much moisture as possible. Put in
large bowl and cool completely.

Add GOAT CHEESE, pine nuts, parmesian, rosemary and lime zest. Season with sea
salt and fresh ground pepper.

Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips and brush wi
th melted butter. Place 1 tbsp of filling at 1 end of dough strip. Start at 1 c
orner, fold pastry over filling, forming a triangle. Repeat folding up the leng
th of pastry as though folding a flag. Brush with butter. Repeat with remaining
pastry, butter and filling.

Transfer turnovers to non stick baking sheet. Cover and chill 2 hours. Preheat
oven to 375 degrees and bake turnovers until golden brown, 10-12 minutes. Serve
hot.

NOTE: Adding 1 pound of cooked ground lamb or goat meat makes this a meal in it
self.

busted by Judy R.


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