spinach and Goat Cheese Turnovers

Goat Cheese Spinach Triangles

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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