Ingredients for Goat Cheese And Spinach Turnovers
- Olive Oil
- Red Onion
- Garlic Cloves
- Fresh Spinach
- Soft Fresh Goat Cheese
- 1/4 cup pine nuts, toasted
- Parmesan Cheese
- Dried Rosemary
- Zest of 1 lemon
- Phyllo Pastry Sheets
- Unsalted Butter
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How to Make Goat Cheese And Spinach Turnovers
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté for 5 minutes, until softened.
- Increase heat to high. Add the spinach and sauté until wilted, about 5 minutes.
- Remove from heat and drain the spinach mixture thoroughly in a colander. Press firmly to remove excess liquid.
- Transfer the spinach mixture to a bowl and let it cool completely.
- Add the crumbled goat cheese, toasted pine nuts, Parmesan cheese, rosemary, and lemon zest to the cooled spinach mixture.
- Season generously with salt and pepper to taste.
- Lay out one sheet of phyllo dough. Cut it lengthwise into 3 equal strips.
- Brush each strip lightly with melted butter.
- Place about 1 rounded tablespoon of the filling at one end of a dough strip.
- Fold the pastry over the filling to form a triangle, continuing to fold up the length of the pastry.
- Repeat steps 9-11 with the remaining phyllo strips and filling.
- Transfer the assembled turnovers to a baking sheet.
- Cover loosely with plastic wrap and chill for at least 15 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 12-15 minutes, or until the turnovers are golden brown and crispy.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
31g
Carbs
2g
