Spinach, Goat Cheese, and Pistachio Turnover
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.