Spinach Turnovers
I'm constantly trying to get Daniele to eat more vegetables – with little success. My latest effort was these spinach turnovers. They started out purportedly for him to take to a Thanksgiving potluck at school. Then I discovered I didn't have the right kind of cheese. I also apparently cross-pollinated that idea with something from the Silver Palate 25th anniversary cookbook that called for rosemary, ricotta and prosciutto as a filling for filo dough. What eventually turned out was this:
A savory spinach with sauteed onions, garlic and shroom, planted neatly on a blob of ricotta and egg mixture, and baked to golden crispy perfection. Here's how I did it.
Heat a cast iron pan over medium high heat and add a tablespoon each of olive oil and butter. Saute the onion until soft and translucent. Add mushrooms and continue to saute until they are golden. Add garlic and stir in a thawed and drained 10 ounce package of spinach. Season to taste with salt and pepper.
In a separate bowl, combine 1 cup of ricotta and an egg. Cut 2 sheets of thawed puff pastry each into 4 squares. On each square of pastry, place a heaping tablespoon of the ricotta mixture, and 1\8th of the spinach filling. Fold pastry over filling to form a triangle and place on a baking sheet. Bake at 350 for about 20 minutes.
