Adapted from Betty Crocker’s Fall Baking
Here is another great dinner that has a touch of Greek-ness to it, and I love Greek food. The turkey, feta cheese and pine nuts go extremely well together in this satisfying dish. Another great thing about this pie-like course is that it includes all food groups!
- 2 tbsp butter
- 1 onion, finely chopped
- 2 lb lean ground turkey
- 9 oz frozen chopped spinach, thawed and drained
- 2 tsp garam masala
- 2 cups (8 oz) crumbled feta cheese
- 1/3 cup pine nuts
- ½ tsp salt
- 1 egg
- 5 sheets frozen phyllo pastry (14×9 inch), thawed
- Cooking spray
- Preheat oven to 400F (204C). Grease a 13×9-inch glass baking dish with cooking spray.
- In a 12-inch skillet, melt the butter over medium-high heat. Cook the onion in the butter for 5 minutes until it is tender, stirring occasionally. Add the turkey and cook for 8 to 9 more minutes or until the turkey is no longer pink. Add the spinach and garam masala, stirring until blended. Cool for 5 minutes.
- Stir the cheese, pine nuts, salt and egg into the turkey mixture until well blended. Spoon the mixture into the baking dish.
- Unroll the phyllo pastry sheets and cover them with plastic wrap or a towel. Place 1 phyllo sheet on top of the turkey mixture and spray it with the cooking spray. Repeat this process with the remaining 4 phyllo sheets and spray the top one. Bake in the preheated oven for 15 to 20 minutes or until the phyllo is crisp and golden brown.
Comments: This is a very easy recipe and it does not take too much time to make. This is best eaten fresh out of the oven. Though you can refrigerate any leftovers and eat them the next day, the phyllo will be a bit soggy (I don’t really mind it). My next suggestion applies to the cheese. In the U.S. at least, I have not been very successful at finding very good feta cheese. The real, Greek one is made with goat’s milk and it makes a huge difference on the flavor. Where I live, I have only been able to find 1 or 2 places that sell feta cheese made with goat’s milk. If at all possible, please don’t use cheese made with cow’s milk.