Monday, January 17, 2011
Quick & Easy Spinach Turnovers
They are best served at room temperature, or just slightly warmer. Leftovers make an easy lunch.
1 roll phyllo dough (1/2 a package), thawed
4 cups fresh chopped spinach
3/4 cup chopped onion, leeks, or combination
3 oz feta cheese
1/3 c cream cheese
1/2 t dill
1/4 t mint
1/4 t garlic powder
1/4 t onion powder
pinch of nutmeg
salt and pepper to taste
2 T olive or canola oil
Saute onions in oil until fragrant and transparent. Add spices and saute for another 2 minutes, mixing well with onions. Add chopped spinach and cook until wilted.
Turn of the heat and gather the mixture into a patty. Press out as much liquid as possible. It helps to press the mixture between paper towels.
Mix in the feta and cream cheese. Adjust spices to taste.
Remove three sheets of phyllo from the stack. (Keep the remaining sheets covered so that they don't dry out.) Brush or spray the top sheet with oil and cut lengthwise into two strips. Place a spoonful of filling at the lower corner of one phyllo strip, then fold from bottom to top into a triangle, like folding a flag. Spray or brush the top of each turnover. Bake at 350F for 20-25 minutes until golden brown.
Yield: 12 turnovers