Fresh vegetable turnovers


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 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 8.4g, Carbohydrates 24.9g, Fat 10.8g.