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Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Diced red onion
- 2 x Garlice cloves, chopped
- 2 bn Fresh spinach, stemmed, minced
- 2 ounce Soft fresh goat cheese (such as Montrachet)
- 1/3 c. Toasted pine nuts
- 3 Tbsp. Grated parmesan cheese
- 1/2 tsp Chopped fresh rosemary or possibly 1/4 tsp dry, crumbled.
- 1/2 tsp Grated lemon peel
- 4 x Frzn phyllo pastry sheets, thawed
- 1/2 c. (1 stick) unsalted butter, melted
Direcciones
- Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries
- Makes 12
- heat oil in heavy large skillet over medium heat. Add in onion and garlic and saute/fry 5 min. INcrease heat to high. Add in spinach and saute/fry till wilted, about 5 min. Drain spinach mix, pressing on solids to release as much liquid as possible. Transfer to bowl and cold completely.
- Add in 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 till golden brown, about 12 min. Cold slightly and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 107 | 84% |
| Total Fat 12.3g | 15% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 71mg | 3% |
| Potassium 260mg | 7% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.75g | 1% |
| Protein 3.07g | 5% |
