Categories: Breads, Vegetables, Cheese/eggs, Greek 
      Yield: 12 servings 
  
      1 tb Olive oil                           3 tb Grated parmesan cheese 
    1/2 c  Diced red onion                   1/2 ts Minced fresh rosemary or 1/4 
      2    Garlice cloves, minced                   -tsp dried, crumbled. 
      2 bn Fresh spinach, stemmed,           1/2 ts Grated lemon peel 
           -chopped                            4    Frozen phyllo pastry sheets, 
      2 oz Soft fresh goat cheese (such             -thawed 
           -as Montrachet)                   1/2 c  (1 stick) unsalted butter, 
    1/3 c  Toasted pine nuts                        -melted 
  
  Greens, a vegetarian restaurant in San Francisco, serves these terrific 
  pastries 
   
  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 
  Stevens