*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Vegetables
                 Cheese/eggs                      Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
      1/2   c            Diced red onion
    2                    Garlice cloves, minced
    2       bn           Fresh spinach, stemmed,
    2       oz           Soft fresh goat cheese (such
                         -as Montrachet)
      1/3   c            Toasted pine nuts
    3       tb           Grated parmesan cheese
      1/2   ts           Minced fresh rosemary or 1/4
                         -tsp dried, crumbled.
      1/2   ts           Grated lemon peel
    4                    Frozen phyllo pastry sheets,
      1/2   c            (1 stick) unsalted butter,
   Greens, a vegetarian restaurant in San Francisco, serves these terrific
   Makes 12
   heat oil in heavy large skillet over medium heat.  Add onion and garlic and
   saute 5 minutes.  INcrease heat to high. Add spinach and saute until
   wilted, about 5 minutes. Drain spinach mixture, pressing on solids to
   release as much liquid as possible. Transfer to bowl and cool completely.
   Add 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 until golden, about 12 minutes. Cool slightly and serve.
   Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
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