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Crescent/Pastry: Goat Cheese & Spinach Turnovers

Source of Recipe

Bon Appetit magazine


List of Ingredients

1 tablespoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 bunches fresh spinach, stemmed, chopped
2 ounces fresh goat cheese
1/3 cup toasted pine nuts
3 tablespoons grated parmesan cheese
1/2 teaspoon minced fresh rosemary (1/4 tsp dry)
1/2 teaspoon grated lemon rind
4 frozen phyllo pastry sheets, thawed
1/2 cup unsalted butter, melted


Recipe

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 with butter. Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375ºF. Bake turnover until golden, about 12 minutes. Cool slightly and serve. Makes 12.