Makes 8 Turnovers.
1/4 cup Filippo Berio Extra Virgin Olive Oil
2 sprigs thyme
2 cloves garlic, minced
1/2 teaspoon dried hot pepper flakes
1 head escarole, well cleaned and coarsely chopped
1/2 cup white wine
Salt and pepper to taste
1 pound fresh ricotta cheese, well drained
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup shredded Italian Fontina cheese
2 sheets puff pastry sheets, thawed
Heat the olive oil in a 12-inch sauté pan until it is fragrant. Add the thyme and press on it with a wooden spoon to release its flavor. Remove the thyme and discard. Add the garlic cloves and cook just until they are transparent. Stir in the hot pepper and the escarole and stir quickly to wilt the escarole.
Add the wine, cover the pan and cook until the wine has evaporated. Transfer the mixture to a bowl and allow to cool. Stir in the ricotta, Parmigiano and Fontina cheeses and blend well. Salt and pepper to taste. Set aside.
Preheat the oven to 375°F.
Roll out each of the puff pastry sheets to a 14-inch square and cut into 4 equal pieces; place a generous 1/2 cup of the filling in the center of each square; fold over to make a turnover. Pinch edges closed and crimp all around the edges with a fork.
Place on a parchment-lined baking sheet, spacing the turnovers an inch apart. Bake for 25 minutes or until nicely browned; serve warm.
Having a party? Make these in a mini appetizer size!
Dufour pastry is available in specialty stores or from www.dufourpastrykitchens.com.
This recipe is featured on show 1810, Escarole Rules! – Scarola Governa!
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