Thanksgiving is coming up for all you people living in the U.S. In case you have leftover turkey, here is an easy recipe that maybe a bit different than what you usually do.
When we still lived on that side of the pond and made big turkey dinners we usually ended up eating a lot of turkey sandwiches. And Turkey Tetrazzini and Turkey Wild Rice Soup and just leftover turkey and stuffing.
We like phyllo pies.
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Turkey Phyllo Pie
Some busy prep work (not too much) than a 30 minute break while it bakes for a savory one-dish dinner.
I use 6 sheets of phyllo for this. Refrigerate (for a week) or freeze the rest. It can be re-frozen once.
The goat cheese is the kind that comes in a square carton and is spreadable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Pie
- 6 sheets phyllo
- 1 – 2 tbs olive oil
- 1 onion, chopped
- 1/2 red pepper, chopped
- 10oz (300gr) turkey cutlets or breast meat, cut into small pieces
- 8oz (250gr) net weight, frozen spinach, thawed, squeezed dry
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 1 egg
- 1/4 cup (2oz, 60gr) Greek yogurt
- 1/2 cup (4oz, 120gr) chicken broth
- 2 tsp cornstarch (maizena) dissolved in 2 tbs water
- 3oz (90gr) soft goat cheese (chèvre)
- 2oz (60gr) Gruyère cheese, shredded
- Heat 1 tbs oil in a large skillet over medium heat.
- Add onion, pepper, turkey, and sauté 6 – 8 minutes, until onion is tender and turkey cooked through.
- Add spices, chicken broth and heat to a simmer.
- Add cornstarch mixture and stir until thickened.
- Stir in yogurt and remove from heat.
- In a bowl whisk egg, and goat cheese.
- Add spinach and stir well to combine.
- Lightly oil a 10″ (25 cm) pie or quiche plate.
- Working quickly, keeping remaining phyllo sheets covered:
- Lay one sheet of phyllo flat and lightly brush all over with olive oil
- Place in quiche plate and, using the side of your hand, shape it to fit the inside, leaving the edges hang over the side.
- Repeat with remaining 5 sheets of phyllo, placing each one at a ‘1/6 turn’ of the quiche plate.
- Put the spinach filling in the plate and spread out evenly.
- Put the turkey mixture on top of the spinach and spread out evenly.
- Sprinkle Gruyère evenly over the top.
- Loosely fold the edges of the phyllo over the top. Mine barely reached the center.
- Bake, 400F (200C) for 25 minutes. The top should be golden brown.
- Remove and let stand 5 minutes before slicing and serving.
Remember that phyllo dries out quickly so cover the remaining sheets loosely as you work.
It’s easier to handle if you put the pie on a baking sheet before filling.
You could substitue cream cheese or Boursin for the goat cheese and any medium hard cheese for the Gruyère
- Serving Size: 1/2 recipe
- Calories: 791
- Sugar: 7.9 g
- Sodium: 1205 mg
- Fat: 36.2 g
- Saturated Fat: 15.6 g
- Trans Fat: 0 g
- Carbohydrates: 50.2 g
- Fiber: 7 g
- Protein: 66.6 g
- Cholesterol: 230.9 mg
Keywords: turkey, phyllo, spinach
Our regular Chocolate Fair is not happening (again) this year. Luckily for us some visiting American friends found another one.
It’s only on for one day, and it’s smaller than the one we usually go to…
But the chocolate was wonderful and the samples were freely offered – if a little more carefully than other years…. with gloves and knives. More items were wrapped or covered than in the past.
But – Chocolate!
It was wonderful seeing good friends again.
It was wonderful being at an ‘event’….
We even went out to lunch for the first time since the pandemic started. We had to show our health passes everywhere, of course. We were happy with that.
The French are starting to get into Hallowe’en. The white chocolate ghosts and ghost pumpkins were cute. I didn’t even scream when I saw the chocolate spiders on the shelf behind them.
I may have bought more than usual but I had to make up for last year….