Spinach and Raw Cheddar Turnovers
1 pound phyllo dough, thawed 24 hours in the refrigerator
1/2 cup Organic Valley European Style Cultured Butter
Filling: Cook spinach with a little water in a large covered pot, just until the spinach wilts. Drain, rinse lightly and let cool. Squeeze liquid out of spinach. Chop spinach and put in bowl. Add cheddar cheese, eggs, dill and pepper. Mix well. Set aside.
Turnovers: Take two sheets of phyllo dough and place on work surface with long edges facing you. Lightly brush surface with butter (no need to cover entire surface). Repeat process, creating a total of five prepared sheets.
Cut dough vertically into four equal strips. Place two heaping tablespoons of filling near bottom of each strip. Starting at the bottom, fold dough over filling to form a triangle, and continue folding back and forth like you would a flag. Brush each turnover lightly with butter and transfer it to a baking sheet. Repeat process until all of the filling is used.
Turnovers can be baked immediately, covered tightly and refrigerated, or frozen.
To bake: Heat oven to 375 degrees. Bake turnovers until they are golden brown, 20 to 30 minutes. If turnovers are frozen, thaw partially before baking.
Substitute thawed, frozen, drained spinach for fresh.
Aromatic dill weed is more delicately flavored than the seed from the same plant. It enhances rather than dominates and is delicious in salads, sauces, light gravies, and with fish and grains.
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As prepared, each serving contains 170 calories, 11g total fat, 55mg cholesterol, 200mg sodium, 14g total carbohydrate and 5g protein.