Phyllo Turnovers Filled With Goat Cheese, Leeks and Walnuts

From Annie Somerville's excellent Everyday Greens. These freeze well.

• Ready In: 1 hr
• Serves: 8
• Yields: 16 small turnovers

Ingredients

• 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

Directions

1. Preheat the oven to 375 degrees.
2. 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.
3. Add the wine and let simmer until the liquid is all cooked off. Move mixture to a bowl and let cool.
4. When the leeks are cool, add the walnuts, Parmesan and goat cheeses, the herbs, and salt and pepper to taste.
5. Lay out all 8 sheets of phyllo dough on a clean counter and cover them with a damp towel.
6. Lay out 2 sheets of the 8, and lightly brush the top sheet with butter. Cut them into 4 strips lengthwise.
7. 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.
8. Fold at an angle until you get to the end of the strip, and cut off any excess dough.
9. Continue making the turnovers in this way, brush them with butter, and put them on a baking sheet lined with parchment paper.
10. At this point, the turnovers can be refrigerated or frozen.
11. Bake for 15 minutes, until crisp and golden.