Fried Oyster Turnovers

Heat a large pan over medium heat and add the butter, onions, leeks, garlic, thyme, and spinach. Taste and adjust seasoning with salt and pepper. Set aside on a paper towel-lined plate and let drain. Reserve filling for the turnovers.

For the oysters: Combine eggs and milk in a small mixing bowl and whisk until blended, creating a milk wash. Place the flour in a shallow mixing bowl, add the salt and pepper, and blend well. Place the panko in a third mixing bowl. Roll the oysters in the seasoned flour a few at a time, until they are completely dusted and evenly coated. Transfer them to the milk wash, coat well, then immediately place them in the bowl of panko crumbs, and coat well.

Heat the frying oil to 350°F., using a deep skillet and a clip-on thermometer. Deep-fry the breaded oysters for 1 to 2 minutes (depending on their size) or until golden brown. Transfer fried oysters to paper towel-lined plate to drain.

For the Turnovers: Open phyllo box and remove phyllo sheets. Place them all flat onto a work surface and cover them completely with a towel. Melt butter in a small saucepan. Begin assembling by placing a single sheet of phyllo flat on the work surface next to phyllo stack. Using a wide pastry brush, lightly apply the melted butter. Repeat two more times for a total of three layers. Cut the layered phyllo stack lengthwise into 3 strips about 3 inches by 12 inches. Brush the top of each stacked phyllo strip with the melted butter. Working the strips longwise on the work surface, begin at the bottom of a strip and place a 1-ounce dollop of filling on the very end, topped with 2 to 3 fried oysters.

One at a time, fold phyllo dough over the filling, working back and forth from side to side to make a simple triangle. Brush a little butter over the last fold to seal the end of each turnover. Place filled triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling. Brush the outsides of the phyllo triangles with melted butter. Bake 8–10 minutes till golden brown and flaky. Let cool 5 minutes on wire rack. Serve right away.