Fresh vegetable turnovers

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15 min


8 turnovers, for about 4 servings

* PLUS Baking Time: 12 minutes
Fresh vegetable turnovers


  • 4 cups finely chopped fresh mixed vegetables , such as cauliflower, carrots, onions, snow peas, celery and broccoli
  • 1 tbsp melted butter
  • 1 tbsp vegetable oil
  • 8 sheets phyllo pastry
  • 1 cup cooked rice
  • 1 cup creamy goat cheese
  • 1/3 cup chopped fresh basil
  • pinch salt
  • pinch pepper


  • Microwave, steam or boil vegetables until bright in color. Rinse with cold water and drain. Stir butter with oil. Lightly brush some over 1 sheet of phyllo pastry. (Cover remaining phyllo with a damp tea towel to prevent drying out.) Fold in half lengthwise and brush top surface. Mound 1/2 cup (125 mL) vegetables at one end, slightly off centre. Top with 2 tbsp (30 mL) rice, 2 tbsp (30 mL) goat cheese, 2 tsp (10 mL) chopped fresh basil and pinches of salt and pepper. Fold as if folding a flag until it forms a triangle. Brush with oil-butter mixture. Place on an ungreased baking sheet. Make 8 triangles. Bake in preheated 375F (190C) oven until browned, from 12 to 15 minutes. Serve hot along with a steaming bowl of soup.

Nutrition (per serving)

  • Calories
  • 230,
  • Protein
  • 8.4 g,
  • Carbohydrates
  • 24.9 g,
  • Fat
  • 10.8 g,