| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Greek |
Breads, Vegetables, Cheese/eggs, Greek |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Greens, a vegetarian restaurant in San Francisco, serves these terrific
pastries
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.
Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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