greens and goat cheese turnovers

1. preheat oven to 375°f. add parchment paper to 1 large baking sheet.

2. in a large skillet, heat oil over medium heat. add mushrooms and garlic and cook, stirring,
until mushrooms have released their liquid and the liquid evaporates.

3. add greens, thyme, salt, and pepper and cook, stirring, until greens are wilted, about 3
minutes. remove from heat and let cool for 15 minutes, then stir in goat cheese.

4. place ½ sheet of phyllo on a countertop and brush all over with melted butter. lay another
sheet on top and cut the sheets widthwise into 4 equal strips. spoon ½ teaspoon of the
mushroom mixture onto the bottom left corner of each phyllo strip. fold the bottom edge over
the filling to meet the right-hand edge, making a triangle, then continue to fold, as if folding a
flag, all the way to the top.**

5. place triangles on prepared baking sheet and brush with butter. repeat with remaining
phyllo and filling. bake until golden, about 8-10 minutes. serve with creamy cucumber dill dip
(og team cool cucumber!), and/or hot honey (og team hot honey)!

**tips for working with phyllo dough:
● phyllo dries out fast, so keep a clean, damp kitchen towel over the sheets you aren’t using
yet, otherwise they will turn brittle and become unusable.
● phyllo can tear and be hard to pull apart, keep calm and carry on! a few breaks won’t matter
as when it’s folded all up that will get covered by other layers.
● if folding 20-30 bite-sized turnovers sounds too labor-intensive or fussy to you, the recipe will
be just as delicious with larger turnovers. cut each sheet into 2 instead of 4 and make half as
many big turnovers instead.