I talk about food a lot. And other stuff.

But mostly food.

Sunday, May 9, 2010

Grass below you, Sky above...


Last week I made spinach and goat cheese turnovers for May Day.  They were really delicious - especially the next day topped with a poached egg. (You know how I love a runny egg on ANYTHING!)  This was my first time using phyllo sheets - I really liked it. They're like little homemade spanakopita and, while a little heavy on the prep, once I got into the rhythm of the assembly, they were really easy.  I especially liked the addition of lemon zest and the texture of the whole pine nuts inside.  My 2 1/2 year old son liked brushing the melted butter on the sheets as I folded them up.

Here's the recipe:

May Day Turnovers:

INGREDIENTS:

1 TBS Olive oil
1/2 cup diced red onion
2 cloves garlic, minced
2 bunches spinach, chopped
2 oz goat cheese
1/3 cup toasted pine nuts
3 TBS parmesan cheese, grated
1/2 tsp fresh rosemary, minced
1/2 tsp lemon zest
4 frozen phyllo pastry sheets, thawed
1/2 c unsalted butter, melted

INSTRUCTIONS:
Makes 12

Preheat oven to 375F.
Heat oil in a skillet over medium heat.  


Add onion and garlic and saute 5 minutes.


Meanwhile, toast pine nuts on med/low in a dry skillet.



Increase heat to high.  Add spinach and saute until wilted, about 5 minutes.





Drain spinach mixture, pressing on slids to release as much liquid as possible.  Transfer to a bowl and cool completely.  Add goat cheese, pine nuts, parmesan, rosemary and lemon zest.  Season to taste with salt and pepper.



Cut phyllo sheets into three strips each, lengthwise.



Lay one strip on a cutting board and brush with butter.  Place 1 rounded TBS of the filling at one end of the strip.



Starting at one corner, fold pastry over filling, forming a triangle.



Repeat, folding up the length of the pastry (like a flag), and buttering between each fold, as well as at the end.  Set on an ungreased baking sheet (because, really, there's enough butter, don't you think?).

Repeat with the remaining pastry, butter and filling.





Bake at 375F until golden, about 12 minutes.  Cool slightly and serve.






Serve leftovers, slightly warmed in the oven or toaster oven with poached eggs.

4 comments:

  1. Amazing stuff as always. I don't think I could ever pull that recipe off !

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  2. I really want to eat that for breakfast right now. Um, do you make the perfect poached eggs or what?! Tell me how to do it!!

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  3. Siri - I add 1/4 cup white vinegar to the just boiling water. I crack an egg into a ramekin. Dunk the ramekin about half way into the water (perpendicular to the water, like you're pouring the egg in, only under water). Then when the yolk kinda falls out into the water, spill the whites on top of it. Cook for 4 minutes. I do up to six eggs in my 4.5 qt sauce pan. (I start the timer after the last one is in and they all do fine.)

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