For our Meatless Monday dinner last night, I tried out a Rachael Ray recipe for Three-Cheese Broccolini Turnovers. I had saved the recipe a while back after seeing it in the weekly meal planner widget in my sidebar. These were so good! Kevin and I both loved them. Carson had already eaten, so he only tried a bite of the filling, but really seemed to like them, too. They weren't too difficult to make - although I've decided I really don't like working with phyllo dough, it frustrates me. We had these with some romaine salads. I made a half-recipe of the filling and still ended up with six decently-sized turnovers. I was good after having one, Kevin ate three. And we have two left for lunches this week.
Three-Cheese Broccolini Turnovers
2 bunches Broccolini, finely chopped
1 tablespoon extra-virgin olive oil, plus more for brushing
1 large onion, finely chopped (I omitted this)
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg
Salt and pepper
1/2 pound unsalted mozzarella cheese, cut into small cubes (I just used the shredded stuff)
16 sheets frozen phyllo dough, thawed
1 cup store-bought marinara sauce, warmed (I used some of my home-canned seasoned tomato sauce)
Bring a medium saucepan of salted water to a boil. Add the Broccolini and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water; set aside.
Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. (I skipped the onion step) Transfer to a bowl and let cool. Stir in the ricotta, parmesan, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the Broccolini and mozzarella.
Lay 1 phyllo sheet on a work surface and brush with olive oil. Repeat with 3 more sheets. Halve the phyllo stack lengthwise. Spoon 3/4 cup Broccolini mixture onto 1 stack, near a short end. Fold the right corner diagonally over the filling to make a triangle; continue folding diagonally until you reach the other end. Place the turnover on the baking sheet and brush with olive oil. Repeat with the remaining phyllo and filling to make 8 turnovers.
Bake the turnovers until golden and crisp, 20 to 25 minutes. Serve with the marinara sauce.