Prep 45 mins
Cook 15 mins
From Annie Somerville's excellent Everyday Greens. These freeze well.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium leeks, white parts only, cut in half lengthwise, thinly sliced, and washed, about 3 cups
- 1⁄4 cup white wine
- 1⁄4 cup walnut pieces, toasted and chopped
- 1⁄4 lb soft fresh goat cheese, crumbled, about 3/4 cup
- 1⁄3 cup parmesan cheese, grated
- 1 tablespoon flat leaf parsley, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 8 sheets phyllo dough, thawed overnight in the refrigerator
- 4 tablespoons unsalted butter, melted and kept warm
- Preheat the oven to 375 degrees.
- Heat the oil and butter in a medium sized pan, add the leeks with 1/4 teaspoons salt and a dash of pepper. Saute over medium heat until the leeks soften, no more than 5 minutes.
- Add the wine and let simmer until the liquid is all cooked off. Move mixture to a bowl and let cool.
- When the leeks are cool, add the walnuts, Parmesan and goat cheeses, the herbs, and salt and pepper to taste.
- Lay out all 8 sheets of phyllo dough on a clean counter and cover them with a damp towel.
- Lay out 2 sheets of the 8, and lightly brush the top sheet with butter. Cut them into 4 strips lengthwise.
- Spoon a heaping teaspoon of filling at the end of each long strip, and fold the phyllo over at a 45 degree angle to make a triangle. Fold the turnovers as if you were folding a flag, but loosely, because the filling will expand during baking.
- Fold at an angle until you get to the end of the strip, and cut off any excess dough.
- Continue making the turnovers in this way, brush them with butter, and put them on a baking sheet lined with parchment paper.
- At this point, the turnovers can be refrigerated or frozen.
- Bake for 15 minutes, until crisp and golden.