Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
     1/2           cup  diced red onion
  2             cloves  garlic minced -- ( elephant garlic
                        -- preferred)
  2            bunches  fresh spinach -- stemmed and chopped
  2             ounces  soft fresh goat cheese -- (chevre/monutskey
                        -- log)
     1/3           cup  pine nuts
  3        tablespoons  grated parmesian or romano -- (goat if avail.)
     1/2      teaspoon  minced fresh rosemary *or*
     1/4      teaspoon  dried crumbled rosemary
     1/2      teaspoon  lime zest
     1/2           cup  melted butter or margarine
  4                     frozen phyllo pastry sheets thawed

Preparation:

Heat oil in large skillet over medium heat. Add onion and garlic and saute til translucent ( 5 mins or so) Increase heat to high and add spinach and saute until wilted ( 5 minutes). Drain spinach mixture, pressing to release as much moisture as possible. Put in large bowl and cool completely. Add GOAT CHEESE, pine nuts, parmesian, rosemary and lime zest. Season with sea salt and fresh ground pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips and brush with melted butter. Place 1 tbsp of filling at 1 end of dough strip. Start at 1 corner, fold pastry over filling, forming a triangle. Repeat folding up the length of pastry as though folding a flag. Brush with butter. Repeat with remaining pastry, butter and filling. Transfer turnovers to non stick baking sheet. Cover and chill 2 hours. Preheat oven to 375 degrees and bake turnovers until golden brown, 10-12 minutes. Serve hot. NOTE: Adding 1 pound of cooked ground lamb or goat meat makes this a meal in itself.

Nutritional Information:

35 Calories (kcal); 3g Total Fat; (74% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 4mg Sodium