October 23, 2009, Newsletter Issue #278: Blue Cheese & Vegetable Turnovers

Tip of the Week

2 tablespoons oil
1 pound fresh mushrooms -- finely chopped
1 medium onion -- diced
5 cloves garlic -- minced
2 leeks -- thinly sliced
1 large sweet red pepper -- julienned
1 teaspoon dried dill -- plus more for garnish
3/4 teaspoon salt
4 ounces blue cheese -- crumbled
1/4 cup fresh bread crumbs
1 pound phyllo dough -- thawed
1/2 cup butter -- melted

Preheat the oven to 375 degrees.

Heat the oil in a skillet over medium heat.
Saute the mushrooms,onion, garlic, leeks, red pepper,
and dill until the vegetables are tender and the liquid
has evaporated, 6 to 8 minutes.

Remove the pan from the heat, and stir in the salt,
cheese, and bread crumbs.

Lay out the sheet of phyllo dough on a work surface, and brush it with melted butter. Fold it in -- into thirds -- lengthwise.
Cut the dough in half, forming two rectangles.

Take each rectangle and fold as you would a box top, first one side towards center, then the other,
ending up with one long strip. Then cut short way, down center
to form strips.

Put 1 rounded tablespoon of filling in the bottom
left-hand corner of one of the phyllo strips. Fold the corner up to form a triangle, and continue to fold until the edges are closed (four times). Place the finished triangles on two baking sheets.

Repeat until you have used all the filling.

Brush the triangles with the remaining melted butter,
and sprinkle with dried dill.

Bake for 12 to 15 minutes, until crisp and browned on
the edges. Serve hot.

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