About 40 bite-sized turnovers
1 tablespoon olive oil
8 ounces mushrooms, thinly sliced
3 garlic cloves, minced
1 package (5oz) organicgirlⓇ baby bok choy
1 teaspoon fresh thyme leaves
½ teaspoon fine sea salt
¼ teaspoon black pepper
4 ounces fresh goat cheese, crumbled
10 sheets phyllo dough, thawed
8 tablespoons (1 stick) unsalted butter, melted
1 cup organicgirlⓇ white cheddar dressing
1. preheat oven to 375°F. have ready 2 large baking sheets.
2. in a large skillet heat oil over medium. add mushrooms and garlic and cook, stirring, until mushrooms have released their liquid and the liquid evaporates. add greens, thyme, salt, and pepper and cook, stirring, until greens are wilted, about 5 minutes. take off heat and let cool for 15 minutes, then stir in goat cheese.
3. place 1 sheet of phyllo on a countertop and brush all over with melted butter. lay another sheet on top and cut the sheets widthwise into 8 equal strips. spoon 1 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.
4. place triangles on baking sheet and brush with butter. repeat with remaining phyllo and filling. bake until golden, about 15 minutes. serve with dressing.