*  Exported from  MasterCook  *
                     Goat Cheese And Spinach Turnovers
 Recipe By     : Drinking Swamp Farm <goatboy@sylvaninfo.net>
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    Olive Oil
      1/2  Cup           Diced red onion
    2      Cloves        Garlic minced -- ( Elephant Garlic
                         -- preferred)
    2      Bunches       fresh spinach -- stemmed and chopped
    2      Ounces        Soft fresh GOAT CHEESE -- (Chevre/Monutskey
                         -- Log)
      1/3  Cup           Pine Nuts
    3      Tablespoons   Grated Parmesian or Romano -- (Goat if Avail.)
      1/2  Teaspoon      minced FRESH Rosemary *or*
      1/4  Teaspoon      dried crumbled Rosemary
      1/2  Teaspoon      Lime Zest
      1/2  Cup           melted butter or margarine
    4                    Frozen phyllo pastry sheets thawed
 Heat oil in large skillet over medium heat. Add onion and garlic and saute til 
 translucent ( 5 mins or so) Increase heat to high and add spinach and saute unt
 il wilted ( 5 minutes).
 Drain spinach mixture, pressing to release as much moisture as possible. Put in
  large bowl and cool completely.
 Add GOAT CHEESE, pine nuts, parmesian, rosemary and lime zest. Season with sea 
 salt and fresh ground pepper.
 Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips and brush wi
 th melted butter. Place 1 tbsp of filling at 1 end of dough strip. Start at 1 c
 orner, fold pastry over filling, forming a triangle. Repeat folding up the leng
 th of pastry as though folding a flag. Brush with butter. Repeat with remaining
  pastry, butter and filling.
 Transfer turnovers to non stick baking sheet. Cover and chill 2 hours. Preheat 
 oven to 375 degrees and bake turnovers until golden brown, 10-12 minutes. Serve
 NOTE: Adding 1 pound of cooked ground lamb or goat meat makes this a meal in it
 busted by Judy R.
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