Phyllo Turnovers Filled With Goat Cheese, Leeks And Walnuts

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 medium leeks, parts only, cut in half lengthwise, thinly sliced, and washed, about 3 cups
• 1/4 cup 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

Recipe

• 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.