Goat Cheese And Spinach Turnovers Recipes

GOAT CHEESE AND SPINACH TURNOVERS

Steps:

• Heat oil in 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, press to release all the liquid. Transfer to bowl,cool completely.
• Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to.
• taste with salt and pepper. Place 1 phyllo sheet down. 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,.
• form a triangle. Repeat, folding up length of pastry. Brush.
• with butter. Repeat with remaining pastry,butter and filling. Transfer.
• to baking sheet. Cover and chill. Preheat oven to 375°F Bake.
• till golden, about 12 minutes. Cool slightly and serve.

GOAT CHEESE AND SPINACH QUICHE

Steps:

• MAKE THE PASTRY: In a large bowl, whisk the flour with the salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Lightly beat the egg with the water and sprinkle over the flour mixture. Stir with a fork to lightly blend, then squeeze gently until a dough forms. Pat into a disk, wrap in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 350°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Fit the round into a 12-inch tart pan with a removable bottom and trim the overhang. Refrigerate the shell for at least 20 minutes.
• Line the tart shell with foil and fill with pie weights or rice. Bake until the pastry is firm, about 30 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until golden brown. Transfer the shell to a rack to cool.
• MAKE THE FILLING: Heat a large skillet. Add a large handful of the spinach and cook over moderately high heat, stirring, until wilted. Transfer to a colander set over a bowl. Repeat until all of the spinach has been cooked; let cool. Squeeze the spinach dry and coarsely chop it. Toss the spinach with the garlic and spread it in the cooled pastry shell.
• In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Arrange the goat cheese rounds on the spinach. Pour the custard into the shell and bake for about 40 minutes, or until just set. Transfer the quiche to a rack to cool slightly. Cut into wedges and serve.

SPINACH AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
• Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
• Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
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SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the butter to a skillet over medium heat.
• 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
• 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
• 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
• 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
• 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
• 9. Remove the cover, and drizzle on the lemon juice.
• 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
• 11. PLATE/PRESENT
• 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
• 13. Keep the faith, and keep cooking.