Spinach, Goat Cheese, and Pistachio Turnover

Spinach, Goat Cheese, and Pistachio Turnover
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2 sheets of puff pastry, cut into 24 even squares
2 lbs. spinach, chopped
1 tablespoon Anisette or other licorice-flavored spirit
1 tablespoon chopped shallots or garlic, depending upon your taste
1 cup pistachios, coarsely chopped
1 cup parsley leaves, coarsely chopped
1 cup crumbled goat cheese
Salt and pepper, to taste
1/4 lb. butter olive oil

Thaw puff pastry sheets and cut into squares.

In a large pan, melt 1/4 lb. of butter.  When bubbling, add the spinach and chopped shallots.  Reduce heat and cook until wilted but still holding color.

Splash with the anisette and combine.

Remove from pan and place in a bowl.  Allow to cool completely.

When spinach is completely chilled, add the pistachio, parsley leaves, and the crumbled goat cheese.  Season to taste.

Place a tablespoon of filling in the center of each puff pastry.

Brush all around the edges of the square with water.

Fold one corner over to make a triangle.  Make a slash in the turnover to allow steam to escape.

Place on a sheet pan and bake in a 400 degrees F oven for 20 minutes.

Serve hot. 

Yields 24.