Turkey & Spinach Pie
Submitted by Foobizkit
Flaky phyllo pie layered with spiced ground turkey, fresh spinach, and melted mozzarella creates an impressive Mediterranean main dish.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsCrispy, buttered phyllo sheets shatter under your fork to reveal layers of seasoned turkey and wilted spinach.
Cumin and nutmeg add warmth without overwhelming the fresh spinach flavor, while mozzarella melts into creamy pockets throughout.
The random arrangement of phyllo strips on top creates a rustic, artisan look that’s easier to achieve than a perfect lattice.
Serve this for a dinner party and watch everyone assume you spent hours on it (our secret: it’s simpler than it looks).
Pro Tips
- Keep phyllo sheets covered with a damp towel while working to prevent drying and cracking
- Brush each sheet generously with butter; skimping leads to tough, dry phyllo
- Let the pie rest 10 minutes after baking for easier slicing and cleaner cuts
Ingredients
Directions
Trim spinach and wash it thoroughly.
Put leaves in a large pan with no extra water but a little salt, and cook, covered, for 3 to 5 minutes, shaking pan occasionally, until leaves are soft.
Drain Well.
Brush a shallow 8-inch pie dish with melted butter and line with 6 sheets of pastry, brushing each sheet with melted butter.
Ensure pastry edges overlap edges of dish.
Heat oil in a pan and sauté sliced onion until starting to soften.
Stir in garlic and cumin, and cook for 1 minute.
Mix turkey with plenty of seasoning, then add mozzarella cheese and ground nutmeg.
Place half the spinach in base of dish. Cover with half the onion mixture, then spread with meat, add final layer of onions, then top with remaining spinach.
Brush remaining sheets of filo pastry with butter.
Cut into strips and arrange at random over top of pie.
Sprinkle with sesame seeds, then bake in preheated oven for 30 minutes, or until golden brown and tender.
Serve with prepared vegetables.
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