After seeing the photo of these, and having a stash of phyllo dough in the freezer, today seemed like the day.
Things I changed: I rough chopped the pine nuts and the spinach. I also used cooking spray over the phyllo dough, with just a few brushes of butter, in trying to cut the calories even a smidge. My triangles DID EXPLODE though on the baking sheet, I must have used too much filling – and I used a tablespoon scooper. I have enough filling left for a few more, so I will try again with less filling – and a smaller strip of dough.
These were awesome =:)
Original Recipe from These Peas are Hollow
Spinach & Goat Cheese Turnovers
recipe by Laura C Martin from The Green Market Baking Book
spinach and Goat Cheese Turnovers
- 1 tablespoon olive oil
- 1/2 green onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 large bunches spinach (stemmed and chopped)
- 2 ounces softened goat cheese
- 1/3 cup pine nuts
- 3 tablespoons parmesan cheese (grated)
- 1/2 teaspoon chopped parsley
- 1 teaspoon lemon zest
- salt and pepper to taste
- 4 frozen phyllo sheets (thawed)
- 1/2 cup (1 stick, unsalted butter, melted)
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Turn the heat to high, and add the spinach. Saute until spinach has wilted, about 5 minutes. Drain the spinach mixture by pressing it with a wooden spoon to get rid of as much excess moisture as possible.
- Transfer spinach mixture to a bowl and let cool. Add the goat cheese, pine nuts, parmesan, herbs, and zest. Mix to combine, and season to taste with salt and pepper.
- Place one phyllo sheet on your work surface. Cut the phyllo lengthwise into 3 equal strips. Brush one of the strips with melted butter and place 1 heading tablespoon of filling at one end of the strip. Starting with the corned, fold the dough over the filling to form a triangle.
- Repeat folding the triangle over itself the entire length of the strip. Brush top with butter and place on a silpat or parchment lined baking sheet. Repeat with the remaining pastry and filling.
- Cover with plastic wrap and chill for 30 minutes. Preheat oven to 375 F and bake for about 15 minutes, or until they are golden brown. Serve hot, or at room temperature.