Goat Cheese & Spinach Turnovers
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Goat Cheese & Spinach Turnovers
  Goat    Vegetables    Cheese    Spinach    Turnovers    Greek  
Last updated 6/12/2012 12:57:22 AM. Recipe ID 19876. Report a problem with this recipe.
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      Title: Goat cheese & spinach turnovers
 Categories: Breads, Vegetables, Cheese/eggs, Greek
      Yield: 12 Servings
 
      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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Recipe ID 19876 (Apr 03, 2005)

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