Friday, April 18, 2003
Thanks for setting this up! I will post my salsa recipe next week, but here's one to tide you over for a little bit. Rae and I made these for my Greek dinner and they were a big hit.
GOAT CHEESE AND SPINACH TURNOVERS
1T olive oil
1/2 c. diced red onion
2 garlic cloves, minced
2 bunches fresh spinach, stemmed and chopped
2 oz soft fresh goat cheese
1/3 c. toasted pine nuts
3 T. grated parmesan cheese
1/2 t. minced fresh rosemary (or 1/4 t. dried)
1/2 t. grated lemon peel
4 frozen phyllo pastry sheets, thawed**
1/2 c. unsalted butter, melted**
Heat oil in a large heavy 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 a 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 T. filling at one end of dough strip. Starting at that corner, fold pastry over filling, forming a triangle. Repeat, folding up length of pastry as for a flag. Brush with butter. Repeat with remaining pastry, butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until oglden, about 12 minutes. Cool slightly and serve. Makes 12
**NOTE: I've never actually done the whole turnover flag folding thing. Rae discovered these little premade, prebaked phyllo cups at the store and so what I do is make the filling, put it in the cups, and then pop them in the oven just until they're heated up. Makes 30. It's a lot faster and easier. And I'm all about fast and easy.
Hello. I'll try to find my recipe for vegan burritos... and also explain the finer points of burritos. Most of you have probably had bad tex-Mex style burritos as opposed to good California burritos. Anyway, hello to whoever's here. And, thanks to Rae.
-Rufus
