Goat Cheese & Spinach Turnovers

      1 tb Olive oil                           3 tb Grated parmesan cheese
    1/2 c  Diced red onion                   1/2 ts Minced fresh rosemary or 1/4
      2    Garlice cloves, minced                   -tsp dried, crumbled.
      2 bn Fresh spinach, stemmed,           1/2 ts Grated lemon peel
           -chopped                            4    Frozen phyllo pastry sheets,
      2 oz Soft fresh goat cheese (such             -thawed
           -as Montrachet)                   1/2 c  (1 stick) unsalted butter,
    1/3 c  Toasted pine nuts                        -melted

  Makes 12

  Heat oil in heavy large skillet over medium heat.  Add onion and
  garlic and saute 5 minutes.  Increase heat to high. Add spinach and
  saute until wilted, about 5 minutes. Drain spinach mixture, pressing
  on solids to release as much liquid as possible. Transfer to bowl and
  cool completely. Add goat cheese, pine nuts, parmesan, rosemary and
  lemon peel. Season to taste with salt and pepper. Place 1 phyllo
  sheet on work surface. Cut lengthwise into 3 strips. Brush with
  butter. Place 1 rounded tbsp filling at 1 end of dough strip.
  Starting at 1 corner,fold pastry over filling, forming triangle.
  Repeat, folding up length of pastry as for flag. Brush with butter.
  Repeat with remaining pastry,butter and filling. Transfer turnovers
  to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover
  until golden, about 12 minutes. Cool slightly and serve.